Healthy Blender Pancakes: Peanut Butter Chocolate, Smoothie Inspired
PB & Chocolate Blender Pancakes
1/2 of recipe (2 pancakes): 271 calories, 6g total fat (2.5g sat. fat), 515mg sodium, 40.5g carbs, 7.5g fiber, 11.5g sugars, 15.5g protein
Click for WW Points® value*
These fluffy flapjacks are loaded with PB flavor and studded with real chocolate. Hard to believe you get two giant pancakes for less than 275 calories, but it's true!
Prep:
10 minutes
Cook:
15 minutes
Ingredients:
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/2 cup unsweetened applesauce
1/2 cup oat bran
2 tbsp. whole-wheat flour
2 tbsp. powdered peanut butter
2 packets no-calorie sweetener (like Truvia)
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. vanilla extract
1/8 tsp. salt
1 1/2 tbsp. mini semi-sweet chocolate chips
Directions:
Add all ingredients except chocolate chips to a blender, and blend until smooth.
Stir in chocolate chips.
Bring a skillet sprayed with nonstick spray to medium heat. Add 1/4th of the batter (about 1/4 cup) to form a large pancake. Cook until it begins to bubble and is solid enough to flip, 1 - 2 minutes.
Gently flip, and cook until both sides are lightly browned and the inside is cooked through, about 1 minute.
Plate your pancake. Remove skillet from heat, re-spray, and return to medium heat. Repeat with remaining batter to make three more pancakes. (Keep an eye on 'em… They'll likely cook faster than the first one.)
MAKES 2 SERVINGS
Smoothie Blender Pancakes
1/2 of recipe (4 pancakes): 182 calories, 1.5g total fat (0.5g sat. fat), 585mg sodium, 18g carbs, 2g fiber, 9.5g sugars, 26g protein
Click for WW Points® value*
These light 'n airy p-cakes are fresh 'n fruitylicious! Try 'em STAT. You won't regret it...
Prep:
10 minutes
Cook:
15 minutes
Ingredients:
2/3 cup (about 5 large) egg whites or fat-free liquid egg substitute
2/3 cup vanilla protein powder with about 100 calories per serving (like the kind by Quest or Tera's Whey)
1/3 cup chopped strawberries
1/3 cup chopped mango
1/4 cup mashed extra-ripe banana (about half of a medium banana)
1 tsp. baking powder
1/8 tsp. salt
Directions:
Add all ingredients to a blender, and blend until smooth.
Bring a large skillet sprayed with nonstick spray to medium-low heat. Add 1/4th of the batter (about 1/4 cup) to form two medium pancakes. Cook until pancakes begin to bubble and are solid enough to flip, 1 - 2 minutes.
Gently flip, and cook until both sides are lightly browned and the inside is cooked through, about 1 minute.
Plate your pancakes. Remove skillet from heat, re-spray, and return to medium-low heat. Repeat with remaining batter to make six more pancakes. (Keep an eye on 'em… They'll likely cook faster than the first two.)
MAKES 2 SERVINGS
Hungry for More Pancakes?
Chew on this:
Happy National Cherry Popover Day, the first day of September. We're making a Cherry Pie Oatmeal Bake instead, because we do what we want :)
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