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?

Yes, friends. Oh yes. Really yes. These are hands DOWN the best pancakes I’ve made and I’ve made a few. So, I might even make too much smoothie next time, seriously.

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

Ann Storr
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 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


  • Scales
  • Mixing bowls
  • Measuring jug
  • Fork
  • Balloon whisk
  • Frying pan
  • Teaspoon
  • 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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