High-Protein Blueberry Pancake Breakfast Cake
Are you looking for a delicious breakfast that fuels your day and tastes great? Look no further! The High-Protein Blueberry Pancake Breakfast Cake is a fantastic option. This recipe combines the fluffiness of pancakes with the goodness of blueberries, all baked into a delightful breakfast cake. Whether you are in a hurry or have some free time, this dish will satisfy both your taste buds and your hunger.
Why Make This Recipe
You might wonder why you should try making this High-Protein Blueberry Pancake Breakfast Cake. First, it is packed with protein, thanks to ingredients like cottage cheese and egg whites, making it a perfect choice for a filling breakfast. Second, it incorporates nutritious blueberries, which are not only tasty but also rich in antioxidants. Finally, it’s easy to prepare and can be enjoyed by the whole family. Your mornings are about to get a whole lot better!
How to Make High-Protein Blueberry Pancake Breakfast Cake
Ingredients:
- 1 cup rolled oats
- 1 cup cottage cheese
- 1 cup egg whites
- 1 ripe banana
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup blueberries
- Pinch of salt
Directions:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a blender, combine the oats, cottage cheese, egg whites, banana, vanilla extract, baking powder, and salt. Blend until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
- Let it cool slightly before slicing and serve warm.
How to Serve High-Protein Blueberry Pancake Breakfast Cake
You can serve this breakfast cake warm, straight from the oven. Consider adding a drizzle of honey or a dollop of yogurt on top for extra flavor. It’s great on its own or with fresh fruit on the side.
How to Store High-Protein Blueberry Pancake Breakfast Cake
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze pieces for a quick breakfast option later. Just thaw in the fridge overnight and reheat before serving.
Tips to Make High-Protein Blueberry Pancake Breakfast Cake
- Ensure your banana is ripe to enhance the sweetness and flavor.
- Don’t overblend the blueberries; gently folding them in will keep them intact and prevent the batter from turning blue.
- You can substitute the blueberries with other fruits like raspberries or strawberries if you prefer!
Variation
If you want to switch things up, you can add nuts or seeds for extra crunch. You can also try adding a teaspoon of cinnamon for a warm flavor.
FAQs
1. Can I use other types of flour instead of oats?
Yes, you can use whole wheat flour or almond flour if you prefer, but the texture may vary.
2. Can I use regular eggs instead of egg whites?
Absolutely! Using whole eggs will add richness to the cake.
3. How do I know when the breakfast cake is done?
Check if the top is golden brown and insert a toothpick in the center. If it comes out clean, the cake is done.
Enjoy your delicious and healthy High-Protein Blueberry Pancake Breakfast Cake! It’s a fantastic way to start your day.
