Blueberry Protein Pancake Breakfast Cake
The Blueberry Protein Pancake Breakfast Cake is a delicious and nutritious way to start your day. This recipe combines the fluffiness of pancakes with the satisfying substance of a breakfast cake. With fresh blueberries and a boost of protein, this dish is not only tasty but also helps keep you full and energized.
Why Make This Recipe
This breakfast cake is perfect for those who want a quick and healthy meal. It’s easy to make, packed with protein, and includes nutritious ingredients like oat flour and blueberries. You can whip it up in no time, making it great for busy mornings. Plus, it’s versatile enough to serve on special occasions or just a regular day!
How to Make Blueberry Protein Pancake Breakfast Cake
Ingredients:
- 1 cup oat flour
- 1 scoop protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup almond milk (or milk of choice)
- 1 large egg
- 1 tablespoon honey or maple syrup
- 1 cup fresh or frozen blueberries
- 1/2 teaspoon vanilla extract
- Cooking spray or oil for the pan
Directions:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine oat flour, protein powder, baking powder, and salt.
- In another bowl, whisk together almond milk, egg, honey (or maple syrup), and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool slightly before slicing and serving.
How to Serve Blueberry Protein Pancake Breakfast Cake
You can serve this breakfast cake warm or at room temperature. It’s great on its own or topped with a bit of Greek yogurt, extra blueberries, or a drizzle of honey. This cake also pairs well with fresh fruit or a side of nuts for a complete meal.
How to Store Blueberry Protein Pancake Breakfast Cake
To store your breakfast cake, let it cool completely and then keep it in an airtight container. You can store it in the refrigerator for up to five days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and place them in a freezer bag.
Tips to Make Blueberry Protein Pancake Breakfast Cake
- Make sure not to overmix the batter to keep the cake fluffy.
- If using frozen blueberries, do not thaw them before folding them into the batter—it will help keep the cake from turning blue.
- Substitute honey with maple syrup if you prefer a vegan option.
Variation
You can customize this recipe by adding other fruits like banana, strawberries, or even chocolate chips. You can also experiment with different nut butters or seeds for added flavor and nutrition.
FAQs
1. Can I use whole wheat flour instead of oat flour?
Yes, whole wheat flour can be used, but it may change the texture a bit. Oat flour gives a lighter and fluffier cake.
2. Is there a dairy-free option?
Absolutely! Use almond milk or any other plant-based milk to keep this recipe dairy-free.
3. How do I know when the breakfast cake is done baking?
Insert a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, your breakfast cake is ready!
