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Cocoa-Oat Cakes

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Cocoa-Oat Cakes

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Course: Breakfast
Cuisine: American
Keyword: Cocoa-Oat Cakes
Servings: 4
Calories: 459kcal


  • 6 large egg white
  • 4 large egg
  • 1 teaspoon vanilla extract
  • 2 cup oats, dry
  • 2 tablespoon cocoa powder, unsweetened
  • 1/4 cup water
  • 1 none cooking spray


  • 2 cup raspberries
  • 1 tablespoon honey


  • Crack all eggs into a small bowl, whisk in vanilla, mix well.
  • Using a food processor or high quality blender, grind oats to a smoother texture. Mix cocoa powder with oats and then add to eggs. Whisk thoroughly.
  • Add water and mix well.  Allow mixture to sit for a minute, to thicken.  More water may need to be added, depending on the consistency preferred to cook the pancakes.
  • Heat and spray griddle with a non-stick spray.
  • Pour approximately 1/4 cup of mixture onto griddle, and cook for 2-3 minutes, flip and repeat.
  • Top oat-cake with raspberries and a drizzle of honey.
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Calories: 459kcal | Carbohydrates: 66g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 157mg | Fiber: 13g | Sugar: 8g

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