Banana Almond Oatcakes

Pancakes have always been one of J’s favorite breakfast foods, but Bisquick and water just wasn’t cutting it. So, we did a quick Goog search on pancake mixes and whipped ’em up our own way – with extra Nomz. As with most breakfast foods we make, chia seeds snuck in. Chia seeds are full of antioxidants and are a great source of fiber and calcium. Combined with plain oats, almonds, and a banana we get 3-4 grams of protein per cake. Three pancakes is generally a serving (and these ones aren’t huge so, hey, have another!); if we multiply correctly: 9-12 protein g’s sounds to us like a breakfast we’re tryna get after.  (5 min prep, 20 min action, makes 8-10 small cakes)


1 cup oats
1 cup sliced almonds
2 tbsp chia seeds
1 cup cashew milk
1/3 cup flour
2 tsp baking powder
1 large banana
olive oil for cooking
strawberries or your favorite fruit (*ahem* blueberries) & syrup for topping

Blend all items in large bowl.
Drizzle oil in nonstick pan. Heat over low-medium. Pour small but thick amount of batter in pan.
Let it cook slowly and when it starts to bubble: flip it!
Cook for about a minute, peeking at the bottom until browned. Repeat until batter is gone.
Serve with fruit & syrup atop!

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