An easy and delicious protein-packed pancake. Make ahead and freeze, then reheat and serve with fresh toppings later.
Banana Oat Cakes
Toppings
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
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.
This is a perfectly balanced plate.
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.
25 min
2 servings
$2.58/serving
Banana Oat Cakes
Toppings
25 min2 servings$2.58/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
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.
This is a perfectly balanced plate.
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.
