Fit Whip Pancakes

This recipe uses our Vanilla Sugar Cookie or Cinnamon Cereal Fit Whip to make a higher-protein, lower-carb variation on pancakes that will definitely not disappoint! Whip up these pancakes for a quick, easy and satisfying breakfast or evening treat! 

To make Chocolate Fit Whip Pancakes follow this recipe! 

Fit Whip Pancakes

Finally! Macro-friendly, tasty pancakes! 
  • Prep Time = 10 mins
  • Cook Time = 5 mins
  • Makes 1 serving, or five 3-inch pancakes 


  • 1 Heaping Scoop Vanilla Sugar Cookie Fit Whip (17g) or Cinnamon Cereal Fit Whip (16g)
  • 1/8 cup + 1 tsp All Purpose or Oat Flour  (20g)
  • 1 tsp Baking Powder 
  • 1 pinch Salt
  • 3 tbsp Liquid Egg Whites (45g or use 1 egg)
  • 1/4 cup water or milk of your choice  (60g)

Toppings (optional)

  • 2 Tbsp PB2 Powdered Peanut Butter mixed with 2 Tbsp milk
  • Greek Yogurt
  • Fat Free Whipped Topping + 1 Tbsp PB2 + 1 Tbsp Milk 


  • Mix dry ingredients together (Fit Whip, flour, baking powder, salt).
  • Mix wet ingredients in a separate bowl (egg, milk, lemon juice, lemon zest).
  • Add wet ingredients into dry and mix until combined. Careful not to overmix. 
  • Heat skillet to medium heat and coat with non-stick spray. When water sizzles on the pan, you’re ready to add your pancake batter. 
  • Add ~1/8 cup of batter to pan for each pancake. Add 4-5 blueberries to each pancake. Cook until pancake is firm enough to flip, ~1.5-2 minutes. Cook on the other side for another ~1.5-2 minutes. 
  • Add toppings as desired and enjoy!

Nutritional Info (without toppings)

  • Calories = 139
  • Fat = 1.7g (Saturated Fat = 0g)
  • Carbs = 17.5 g (Net Carbs = 14.2g)
  • Fiber = 3.3g
  • Protein = 13.6g

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