White Chocolate PB Smoothie Pancakes

In Breakfast, Recipes by Tanya1 Comment

Smoothie PancakesClick here to jump straight to the recipe.  My hubby wanted pancakes & bacon for brunch today.  Although they are delicious, typically I find pancakes kind of unsatisfying because I spend a lot of points & end up hungry in an hour.  I need more protein to stay full.

I remember hearing a few years ago that you could make pancakes using just the Weight Watchers smoothie mix and egg beaters.  I thought this would be a good alternative to traditional pancakes.  The WW smoothie mix alone has 4 grams of fiber and 7 grams of protein!  But…I don’t have a recipe.  I can’t cook without a recipe.  At least, the old me needed a recipe.  The new me is wild and crazy and throws caution to the wind and actually experiments in the kitchen.   😀

So, I decided to just try it. What’s the worst that could happen?  I used 1 packet of the new white chocolate macadamia nut smoothie mix along with 2 Tablespoons PB fit powdered peanut butter and 1/4 cup egg whites.

The WW smoothie mix is typically only sold by Weight Watchers, but I provided a link to them on Amazon as well.  (They are cheaper at my meeting than at Amazon.)  PB fit is similar to PB2, but a tad higher in fat.  (PB2 is 85% less fat while PB fit is 75% less fat than regular peanut butter.)  We recently found PB fit at BJ’s wholesale club.  I was able to double the amount of peanut butter for the same price, so I think I’ll spend the extra calories to save money on this one.  Also, I’m sure any kind of liquid eggs or real eggs would work.  This is just what I happened to have on hand.

Batter in SkilletThe batter was pretty similar in texture to typical pancake batter.  I scooped the batter out using a 2 Tbsp (1/8 cup) measuring spoon.  This is what they looked like cooking.  They start to bubble on top (just like traditional pancakes) when they are ready to be flipped.

I ended up with 3 small pancakes.  It may not sound like much, but they were filling!  I paired these with 2 slices of bacon and ended up with a total 6 grams of fiber and 23 grams of protein in my brunch!  The flavor was great, in my opinion.  They were sweet of course, but that’s what I wanted.  The texture is not quite the same as traditional pancakes.  They were a little more flat and dense, while the pancakes I made for the hubs were more fluffy.  I didn’t mind the texture difference at all for the calorie savings, but consider yourself warned.   😉

I used just a few sprays of I Can’t Believe It’s Not Butter and 1 Tablespoon of sugar free syrup to finish it off.  I am very satisfied, both physically and mentally.  I was able to enjoy pancakes and bacon just like Jimi did, but I also found a way to make the meal more filling for me.  By using the WW smoothie mix, I also satisfied one of my dairy requirements for my WW good health guidelines.  My entire meal was 7 points+.  The pancakes alone are 5 points+.  See the recipe below for the full nutritional details.

I get excited anytime I can give a recipe a makeover that will allow me to eat it more often.  Of course, I could always budget the points for traditional pancakes with no guilt, but I didn’t want to!  This way, I can enjoy pancakes more often while saving my points budget for something I really DO want to splurge on!  Let me know what you think if you try this recipe or some variation.  I’m sure you may think of flavor combinations that I won’t!  I think my next batch may need to involve pumpkin…stay tuned!

White Chocolate PB Smoothie Pancakes
Prep time
Cook time
Total time
Enjoy filling, low-calorie pancakes anytime with this recipe!
Recipe type: Breakfast
Serves: 3 pancakes
  • 1 packet Weight Watchers smoothie mix - White Chocolate Macadamia Nut flavor
  • 2 Tablespoons PB fit
  • ¼ cup egg whites
  • 6 sprays I Can't Believe It's Not Butter! spray
  • 1 Tablespoon sugar free syrup
  1. Mix smoothie powder and PB fit together in a bowl.
  2. Add egg whites and mix until batter is completely moist.
  3. Scoop out 2 Tablespoons of batter per pancake.
  4. Cook in a skillet over medium heat until batter begins to bubble, about 1-2 minutes.
  5. Flip and continue cooking for another 1-2 minutes.
  6. Remove from skillet.
  7. Spray with ICBINB (2 sprays per pancake).
  8. Distribute 1 Tablespoon of sugar free syrup over all three pancakes.
5 Points+ for entire batch!

Note: Any brand of powdered peanut butter will work! You can also use 1 regular egg in place of the egg whites. Remember to adjust the nutrition stats for any changes you make! 🙂
Nutrition Information
Serving size: 3 pancakes Calories: 193 Fat: 6 Carbohydrates: 19 Fiber: 6 Protein: 18


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