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Chocolate Oat Cakes and Bananas

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Chocolate Oat Cakes and Bananas

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Course: Breakfast
Cuisine: American
Keyword: Chocolate Oat Cakes and Bananas
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 469kcal


  • 1 1/2 cup oats, dry
  • 3 tablespoon cocoa powder, unsweetened
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 cup wheat germ
  • 1/8 cup flaxseed, ground
  • 5 large egg white
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 none cooking spray


  • 2 tablespoon butter, unsalted
  • 1/4 cup maple syrup, pure
  • 2 medium banana


  • Place oats in a blender or food processor; blend only until some of the oats start to break down (do not blend into a flour).
  • Add processed oats to a medium-size mixing bowl, and stir in cocoa, baking powder, cinnamon, wheat germ, and flax; set aside.
  • In a separate bowl, whisk together eggs and vanilla; then add to the oat mixture and stir to combine. (Batter will be thick; stir in water a little at a time until the desired consistency is reached.)
  • Spray a large skillet or griddle with cooking spray; heat over medium.
  • Pour 1/4 cup of batter per pancake onto the hot skillet; cook 2-3 minutes per side until pancakes are cooked through and golden. Repeat until all batter has been used.
  • Serve pancakes topped with butter, syrup, and/or banana slices as desired.
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Calories: 469kcal | Carbohydrates: 72g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 95mg | Fiber: 11g | Sugar: 20g

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