Banana Oat Cakes

Banana Oat Cakes Banana Oat Cakes An easy and delicious protein-packed pancake. Make ahead and freeze, then reheat and serve with toppings later.
An easy and delicious protein-packed pancake. Make ahead and freeze, then reheat and serve with toppings later.
  • 5 min prep
  • 25 minutes
  • 440 calories
  • $3.15
  • Good Food. Real Results.
  • Vegetarian

Ingredients


Makes: 2 servings
  • Banana Oat Cakes:
  • 2 bananas
  • 2 eggs
  • 1/2 C (125 ml) rolled oats
  • 1/4 C (60 ml) liquid egg whites
  • 1 tsp (5 ml) Summer Berry Sweet Dip Mix, or any sweet dip mix, your choice
  • 1/2 tsp (2.5 ml) baking powder
  • 1/2 tsp (2.5 ml) Apple Pie Spice, or Chai Seasoning, optional
  • Pinch of salt
  • Toppings:
  • 1 C (250 ml) 2% plain Greek yogurt
  • 2 tsp (10 ml) vanilla extract, optional
  • 1 C (250 ml) berries
  • oil, to lightly coat fry pan

Preparation


 
  • In a blender, combine all oat cake ingredients. Blend until smooth.
  • Heat a Fry Pan over medium heat. Add spoonfuls of the batter to make four pancakes and cook until golden brown, approximately 5 minutes per side.
  • In a small mixing bowl, combine yogurt with vanilla extract, if desired.
  • Serve oat cakes with yogurt and berries.

Tip


 

Tip: Make this recipe into 12 muffins as part of an easy breakfast on the go: Bake at 375° F (190° C) for 12–15 min.
Not a Greek yogurt fan? Skip the yogurt and add 2 scoops (70 g) Sweet Coconut Optimum Vegan Protein Blend to the pancake batter before blending.

Nutritional Serving Size
Calories 440
Fat 11 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 215 mg
Sodium 300 mg
Carbohydrates 61 g
Fibre 9 g
Sugar 24 g
Protein 25 g

Shop this recipe...

Fry Pan
$65.00
Apple Pie Spice
$7.50
Summer Berry Sweet Dip Mix
$10.00