Banana Blueberry Protein Oat Cakes
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43 Grams & DELICIOUS
Pro Tip
Squish the banana while it's still in the peel. It breaks down the fibers and makes it much easier to incorporate smoothly into the batter. Let the batter rest 5–7 minutes before cooking.
Whey + Steiner’s flour both hydrate intentionally. That short rest gives you better structure, fluffier lift, and gorgeous browning. Patience is texture.
Gluten-Free. High-Protein. No Franken-Baking.
Ingredients (Volume + Weight — The Steiner’s Way)
- Steiner’s All-Purpose Flour – ¼ cup (30g)
- Purely Elizabeth Superfood Instant Oatmeal – 1 tablespoon (8g)
- Banana, ripe – 1 large (118g peeled)
- Egg Whites – 3 large (99g)
- Momentous Vanilla Whey Protein Powder – 1 scoop (23g)
- Blueberries – ¼ cup (37g) (feel free to add any fruit of your choosing)
Directions
- Add all ingredients to a medium bowl.
- Mix thoroughly until the batter is completely smooth — especially the banana. No lumps. We want silky.
- Cook on a lightly greased skillet over medium heat, about 2–3 minutes per side.
That’s it. No drama.
Estimated Nutrition (Entire Recipe)
Calories: ~445 kcal
Protein: ~43 g
Total Fat: ~3.5 g
Carbohydrates: ~57 g
• Fiber: ~6 g
• Sugars: ~23 g (naturally occurring)
Sodium: ~286 mg
Bake like a Superhero