Banana Oat Cakes

25 min
2 servings
$3.18/serving

An easy and delicious protein-packed pancake. Make ahead and freeze, then reheat and serve with fresh toppings later.

Perfectly Balance Your Plate

This is a perfectly balanced plate.

Ingredients

Banana Oat Cakes

2 bananas

2 eggs

¹⁄₂ cup quick oats

¹⁄₄ cup liquid egg whites

1 tsp Carrot Cake Sweet Dip Mix, or other Sweet Dip Mix of your choice

¹⁄₂ tsp baking powder

¹⁄₂ tspApple Pie Spice, optional

1 pinch of salt

oil, to lightly coat pan

Toppings

1 cup 2% plain Greek yogurt

2 tsp vanilla extract, optional

1 cup mixed berries, your choice

Preparation

In a blender, combine all oat cake ingredients. Blend until smooth.
Heat a frying pan over medium heat and add oil. Add spoonfuls of the batter to make pancakes and cook until golden brown, approximately 5 min per side. Repeat with remaining batter.
In a small mixing bowl, combine yogurt with vanilla extract, if desired.
Serve oat cakes with yogurt and berries.

Nutritional Information

Per serving: Calories 440, Fat 11 g (Saturated 4 g, Trans 0 g), Cholesterol 215 mg, Sodium 300 mg, Carbohydrate 61 g (Fibre 9 g, Sugars 24 g), Protein 25 g.

Tips

Make this recipe into 12 muffins as part of an easy breakfast on the go: bake at 375° F for 12–15 min.

Not a Greek yogurt fan? Skip the yogurt and add 2 scoops of Optimum Vegan Protein Blend to the pancake batter before blending.

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Apple Pie Spice