Breakfast · 5 min · american

Rice Cakes with Almond Butter and Banana

Dinner decisions, handled: Rice Cakes with Almond Butter and Banana pairs brown rice cakes with almond butter for a 5-minute American breakfast. At 320 calories and 8g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 Brown rice cakes
• 2 tbsp Almond butter
• 1/2 Banana
• 1 tsp Hemp seeds

Steps

1. Lay the rice cakes flat on a plate — spread them just before eating so they stay crisp.
2. Spread the almond butter thickly and evenly over each rice cake, right to the edges.
3. Slice the banana into coins and arrange them over the almond butter.
4. Sprinkle the hemp seeds over the top.
5. Tip: if your almond butter is stiff from the fridge, let the jar sit at room temperature for 15 minutes first — it spreads much more smoothly.
6. Serve immediately, before the rice cakes lose their crunch.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes