Click 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.
The 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!
- 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
- Mix smoothie powder and PB fit together in a bowl.
- Add egg whites and mix until batter is completely moist.
- Scoop out 2 Tablespoons of batter per pancake.
- Cook in a skillet over medium heat until batter begins to bubble, about 1-2 minutes.
- Flip and continue cooking for another 1-2 minutes.
- Remove from skillet.
- Spray with ICBINB (2 sprays per pancake).
- Distribute 1 Tablespoon of sugar free syrup over all three pancakes.
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! 🙂