Banana Oatcakes

These protein-packed pancakes are perfect for breakfast, snacks or even dessert! To boost the fibre content even more, add a tablespoon of ground flaxseed, oat bran or wheat bran to the batter, and top cooked ‘cakes with berries or sliced banana.


  • 4 egg whites (½ cup liquid egg whites)
  • 1 tsp cinnamon
  • ¼ tsp vanilla extract
  • 1/3 cup rolled oats (or 1 packet plain instant oatmeal—no added sugar)
  • ½ ripe banana, sliced


  1. Blend ingredients in a blender or mini food processor until smooth. Spray a nonstick skillet or griddle with cooking spray; heat to medium.
  2. Transfer batter to a large measuring cup. Pour ¼ cup mounds of mixture onto skillet; cook until edges are dry and bubbly, about 2 minutes. Flip; cook 1 minute more. Serves 1.

Per serving: 230 calories, 2 g fat (0 g sat, 0 g trans), 200 mg sodium, 6 g fibre, 9 g sugar, 18 g protein


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