Epicure Recipes

Banana Oat Cakes

BreakfastBreakfastLow-sodiumOnion-freeGluten-freeHigh ProteinGarlic-freeDairy-free

25 min

2 servings

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

Ingredients

  • 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 tsp Apple Pie Spice, optional
  • 1 pinch of salt
  • oil, to lightly coat pan
  • 1 cup 2% plain Greek yogurt
  • 2 tsp vanilla extract, optional
  • 1 cup mixed berries, your choice

Preparation

  1. In a blender, combine all oat cake ingredients. Blend until smooth.
  2. 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.
  3. In a small mixing bowl, combine yogurt with vanilla extract, if desired.
  4. Serve oat cakes with yogurt and berries.

Nutritional Information

Per serving: Calories 440, Fat 11 g (Saturated 4 g, 0 0 g), Cholesterol 215 mg, Sodium 300 mg, Carbohydrate 61 g (Fiber 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.

Perfectly Balance Your Plate

This is a perfectly balanced plate.