Gluten Free, Sugar Free Blueberry Oat Cakes

blueberry-oat-cake-webThis is one of my favorite recipes for a quick & easy, power-packed breakfast or healthy on-the-go meal.

These faux pancakes are gluten-free, sugar-free and they pack a punch with 27 grams of protein and 10 grams of fiber!

Perfect eaten hot or cold. Sometimes I make several at a time and then use them when I don’t have a lot of time to cook. They are also perfect for long hikes in the mountains.

Talk about great 14er’ food! (for long hikes like a 14er’ I would use bananas or fresh date paste for the fruit)

Here’s what you’ll need to make these:

  • organic gluten-free rolled oats (Bob’s Red Mill)
  • egg whites
  • fresh fruit (I prefer berries but any fruit will work – mashed bananas make for a little moister cake and they are also better energy while taking long hikes, but not really ideal for sitting at a desk all day)
  • fresh ground almond butter (or whatever kind of nut butter you prefer, but watch for added sugar, salt and other chemicals – fresh ground is usually best)
  • stevia and cinnamon to taste (or any other spice or sweetener you like)

Here’s how to put them together:

  • mix 60g of dry oats in small bowl with your dry stevia and cinnamon (if you use a liquid stevia I would wait until you’ve added the eggs to put it in)
  • add in 4 egg whites and mix well
  • next add in 2oz of your favorite berry and mix together (this recipe is based on blueberries)
  • cook just like a pancake over medium to medium-low heat in a non-stick pan or skillet, use non-stick spray or oil is your pan sticks -> I usually cover mine so that the egg whites on top will set a little faster
  • once the top has begun to set a little bit then it is ready to flip -> be careful here. depending on what kind of fruit you have used and the amount of adjusted oats it may be less “stuck together”. your tailored recipe will take some getting used to, but you’ll get it 🙂
  • once it is done, transfer to a plate and add 1/2oz of fresh almond butter and presto! eat and enjoy!
  • you may also let it cool on a cooling rack if making several (I use my oven racks and crack the door on it) – once they have cooled completely place them in a zip lock baggie for later use. Add the nut butter at time of consumption.

This recipe yields:

  • one serving
  • 423 calories
  • 27 grams of protein
  • 52 grams of carbs
  • 12 grams of fat
  • 10 grams of fiber

Keep in mind that this recipe is tailored to me and MY body’s energy needs. To decrease the calories in them my suggestion would be to lower the amount of oats rather than the other ingredients. You can easily take these down to 40g (343 total calories) or 50g (383 total calories). Again this depends on what YOUR body’s daily energy needs are.

As always if you have any questions feel free to email me. Hope you enjoy!

lifestyle-web-imageNichole Rae

C.P.T, C.F.S.T

one-on-one coaching with Nichole


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