Banana Oat Cakes
An easy and delicious protein-packed pancake. Make ahead and freeze, then reheat and serve with fresh toppings later.
25 min
2 servings
440 calories
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
Instructions
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 (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.