Leftover nut butter smoothie into … pancakes?!
At the moment I’m enjoying my dinners a little too much, so I’m not hugely hungry for my brekkie. So, nut butter smoothies are a good breakfast – a banana, a huge dollop of peanut butter and loads of milk. One portion of fruit (and using up a manky banana), some protein and calcium. Perfect.
I thought that my kids would be all over this smoothie, but, it was shunned.
I popped the leftovers in the fridge on Friday morning, in a classy pint glass. Monday morning came around, the smoothie still there and I thought – really? Could I?
Pancakes are on my mind, TBF. So this week is Pancake week! Pancake Day, or Shrove Tuesday, should be the Patron Saint of StorrCupboard day; maybe I’ll make that a thing. Ann Storr, Patron Saint of Leftovers? It’s got a bit of a ring …
Leftover Nut Butter Smoothie Pancakes
- 225 grams plain flour
- 1 tablespoon baking powder
- pinch salt
- 2 eggs
- 30 grams unsalted butter
- up to 250 ml nut butter smoothie
- around 50 ml milk
- Mixing bowls
- Measuring jug
- Balloon whisk
- Frying pan
- Oven-proof dish
- Mix flour, baking powder and salt together and set aside
- Add smoothie to jug and top with milk until you have 300ml
- Whisk together
- Crack the eggs and whisk until fully mixed
- If you’re using a big jug, add the flour mixture straight in and beat until smooth
- If you don't have a massive measuring jug, pour the smoothie/milk/egg mixture into a bowl and beat until smooth
- Melt butter in the frying pan and stir through the mixture
- Turn your cooker to medium hot
- ** Put frying pan on the hob and add a pinch of butter - sort of 2 peas worth
- When the butter sizzles, pick the pan up and swirl it around so the butter is all over the bottom
- Pour the batter on - enough so the pancake is about 6-7cm across (I can only cook 3 a time in my large pan)
- Turn the heat to medium
- The pancakes are ready to turn when little bubbles appear on the surface. Using your flipper, flip them!
- Mine are rarely perfect circles, so don’t worry about that
- Cook for about a minute. They’re done when they are golden on the bottom
- Place in the oven-proof dish, pop in the oven and start from **, until you have used all of your mixture
- Store in a lidded container in the fridge. Use as soon as possible for the best taste, but they keep okay for up to 3 days
- Reheating: in the microwave for a few seconds, or in a dry frying pan
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