Friday, November 27, 2015

Protein Oatcakes with Mango Jam and Cashew Coconut Cream

I made these a few days ago but didn't plate it up until yesterday and let me tell you... OMG!! they are so good! I wondered about the pancakes and made sure to note in the recipe to remind myself to tell you that they are best consumed as soon as possible after you make them. I didn't have time to take a pic then and I really wanted to make the cream to go with them so I bagged them in a zip lock bag and put them in the fridge. Worked a treat, not as good as when first made but nothing really is except a good stew or curry. They were still awesome. This Mango Jam is the bomb I'm telling you. I still have some mangoes here from the bucket we bought in Townsville so I'm going to make another batch and jar it up. I want to make these for the kids when I get  home next weekend. 

Yes, we are heading back to the Gold Coast next Tuesday when Craig gets back from working at Groote Eylandt. He gets in at 10am and I will be there in the van waiting for him, we are going to high tail it back to our squeaky white sand beaches, clear blue oceans, hip cafes and most importantly ... Our kids!! (Do you think we love where we live ;-) )

You should hear us. 

"Oh, we can go for a swim after our workout then go for a cuppa'

"We can use the BBQ for the first time, the kids will love it!"

":-( oh no, it's going to be weird getting back and Roxi's not there anymore" 

Yeah, we're a bit excited. I have lots of things I want to do and can't wait to share it with you all. Still a bit of organising to do but getting back to the area will bring it all together. 

 Proatcake with Mango Jam and Cashew Coconut Cream

Make: 8 large or 16 small



1 cup Oatmeal – ground rolled oats
2/3 cup PSA Pea Protein – pure or similar
2/3 cup tapioca
1 1/2  tsp bi-carb soda
300ml coconut cream or milk
4 eggs
1 1/2 tsp vanilla paste
1 1/2 tsp apple cider vinegar
½ tsp psyllium - optional

Mango Jam

4 mangoes – peeled and diced small
1 cup soft dates - sliced
3-4 tbs rice syrup, honey or maple syrup. 
1 1/2 tsp vanilla paste

Cashew Coconut Cream

1 cup raw cashews
approx. 1 cup coconut cream or thick milk
Pinch stevia or a 1 tsp honey, maple or rice syrup
1 tsp vanilla essense – it seems to be the best if you want it to stay white but paste or powder would also work.


  1. Add oatmeal, protein powder, tapioca and bi-carb to a mixing bowl and stir to distribute the ingredients evenly.
  2. In another bowl combine the coconut cream or milk with the eggs, vanilla and vinegar then mix it together making sure that the eggs have been well combined.
  3. Add the eggs mixture to the dry ingredients in the bowl then stir to create thick dough.
  4. Add 1 large tablespoon for a small pancake or 2 large for a large pancake to the fry pan smeared with coconut oil or butter and cook for approximately 1-2 minutes or until you can turn them easily and they are not burnt!!
  5. Finish cooking the other side until they bounce back when gently pressed and remove from the pan.
  6. Repeat with the remaining ingredients

Mango Jam
  1. Sauté all ingredients in a medium pot on low for 20 minutes until the dates want to fall apart. 
  2. Allow to cool slightly then place into sterilised jar with a sealed lid.
  3. Should last a while if kept in the fridge. 

Cashew Coconut Cream
  1. Soak the cashews in water overnight or for at least 3-4 hours to soften. 
  2. Rinse and drain the cashews then add them to a small blender with the rest of the ingredients, use only 2/3 of the cup of the coconut cream at first and add more if needed. 
  3. Blend until super smooth and creamy, this can take a while but it’s well worth it to get a grain less, smooth, shiny cream. 
  4. Can be stored in sealed glass jar in the fridge for up to 3-days.
To serve:
  1. Layer the pancakes with the jam then add a big dollop on the top of the last layer of jam. You could also add cream between each layer for extra creamy goodness. 

  1. Gluten free option - make sure to use gluten free oats
  2. Paleo option - For almond meal Protcakes substitute the oat meal for almond meal or for Coconut Protcakes approx 2/3 cup coconut flour and add 1-2 extra eggs. 
  3. Arrowroot can be substituted for the tapioca. 
  4. Proatcakes are best eaten fresh and warm.
  5. They can be cooled and stored in an airtight container or zip lock bag in the fridge for later.
  6. To make them soft and fluffy again preheat in an oven at 150oc encased in baking paper or alfoil for approx. 10-20 minutes depending no how many you reheat.
  7. Make sure to have them enclosed so that they do not dry out. 
  8. The whole recipe can be made ahead and then ensembles when needed. 

I was in heaven! 


1 comment:

  1. I've never heard of a proatcake before. :) Thank you so much for sharing it with us at Allergy Free Thursdays!



I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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