Saturday, January 29, 2011

80--- Banana Oat Cakes

Oatmeal or pancakes for breakfast? How about both.

Oats contain a type of fiber known as beta glucan. This magical fiber has the ability to lower cholesterol levels more than any other type of fiber! Studies have shown that consuming 3 g of soluble oat fiber per day (equivalent to one bowl of oatmeal) can lower your cholesterol levels between 8 and 23%! To top it off, antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of heart disease.

Banana Oat Cakes

Serves 3

1 cup water

3/4 cup quick cooking rolled oats

1/2 cup whole wheat flour

1 Tbsp sugar

1 Tbsp butter

1/2 tsp baking soda

1 egg, beaten

1 banana, sliced

Bring water to a boil (I heated mine in the microwave). Add oats and place in refrigerator for 15-20 minutes.

Mix dry ingredients. Add beaten egg and butter to cooled oatmeal and mix well. Stir in oatmeal mixture to dry ingredients.

Heat a nonstick skillet over medium heat. Place 1/3 cup cake mixture onto hot skillet. Allow to cook until bubbles form, ~ 3 minutes. Add 4 slices of banana to the uncooked cake top. Flip cake over and continue to cook, banana-side down, ~ 4 minutes, until banana slices brown slightly. Remove cake to a plate and cover with a towel to keep warm. Repeat with remaining batter.

Serve with berries or syrup of your choice!

Nutrition Info per 2 cakes: 239 calories, 5 g fat, 9 g protein, 37 g carbohydrates, 5 g fiber


  1. This looks great. I'm going to try it tonight! I may have missed it - but what do you do with the butter?

  2. Oops! You stir it into the oatmeal! I will fix that!

  3. I really enjoyed this recipe and my immediate thought was that "mmmm...I may have found a substitute for oatmeal cookies."