Leftover Nut Butter Smoothie Pancakes

Ann Storr
Print Recipe
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