Banana Almond Oatcakes
Banana Almond Oatcakes are wholesome, hearty pancakes with ripe banana, toasted almonds, and oats, perfect for a nutritious breakfast or snack for all ages.
Ingredients
Instructions
- In a mixing bowl, combine melted butter, mashed banana, brown sugar, salt, egg, flour, oats, baking powder, toasted sliced almonds, and milk.
- Beat until well-blended and let sit for 10 minutes or more. The batter can be stored overnight in the refrigerator.
- If the batter is too thick, stir in a small amount of water to loosen it.
- Cook on a greased skillet over medium heat until bubbles form on the surface and edges are set, then flip and cook until golden brown.
Tips & Substitutions
For a more intense banana flavor, use two overripe bananas instead of one. If you don’t have sliced almonds, walnuts or pecans can be a great substitute. For a vegan version, replace the egg with a flaxseed meal mixed with water. You can also add cinnamon or vanilla extract for extra flavor.
Serving Suggestions
Serve the oatcakes warm with a drizzle of honey or maple syrup on top. They pair wonderfully with fresh fruit or yogurt for a balanced breakfast. For a delightful treat, consider serving them alongside a cup of coffee, reminiscent of Beadie'S Sweet Potato Coffee Can Cakes.
Storage & Reheating
Store leftover oatcakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or skillet for a few minutes until warmed through. They can also be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Almond Oatcakes contains roughly 857 calories, with 25g protein, 80g carbohydrates, and 53g fat. It is an excellent source of calcium (59% of the Daily Value), protein (50% of the Daily Value), and iron (46% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2425mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular oats instead of quick oats?
Yes, you can use regular rolled oats, but the texture may be slightly chewier. If using regular oats, consider letting the batter sit a bit longer to allow the oats to absorb more liquid.
What can I use instead of milk?
You can substitute dairy milk with almond milk, oat milk, or any other plant-based milk. This will maintain the moistness of the batter without compromising flavor.
Can I freeze the oatcakes?
Absolutely! Allow the oatcakes to cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag for up to 2 months. Reheat directly from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).