Recipes · Breakfast · Plant-Based Diet

Peanut Butter Rice Cakes with Banana

Name: Peanut Butter Rice Cakes with Banana
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: American
Ingredients: 2 cake Plain rice cakes; 2 tbsp peanut butter, natural, no added honey or high-fructose corn syrup; 0.5 medium banana, just-ripe, firm, for low-FODMAP portion; 1 tsp pumpkin seeds, optional, for topping

5 min serves 1 307 calories11 g proteina serving, estimated Plant-Based Diet Vegan Diet Vegetarian Diet Flexitarian Diet Raw Food Diet Gluten-Free Diet Clean Eating Mindful Eating

This is a quick, crunchy breakfast for mornings when toast isn't an option. Plain rice cakes get spread with peanut butter and topped with banana slices, making a filling, low-FODMAP-friendly bite that needs no cooking at all. Keep the banana firm and just-ripe to stay within low-FODMAP portions, and pick a natural peanut butter without added honey or high-fructose syrup.

Ingredients

2 cakePlain rice cakes
2 tbsppeanut butter, natural, no added honey or high-fructose corn syrup
0.5 mediumbanana, just-ripe, firm, for low-FODMAP portion
1 tsppumpkin seeds, optional, for topping

Method

Lay the rice cakes flat on a plate.
Spread the peanut butter evenly over each rice cake with a butter knife.
Slice the banana on a cutting board and arrange the slices on top of the peanut butter.
Scatter the pumpkin seeds over the top if using.
Serve right away so the rice cakes stay crunchy.

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