Blueberry Protein Pancake Breakfast Cake
If you’re looking for a delicious and healthy way to start your day, the Blueberry Protein Pancake Breakfast Cake is the perfect choice! This recipe combines the goodness of oats and protein powder with the sweet flavor of blueberries. It’s easy to make and packed with nutrients, making it great for breakfast or a snack.
Why Make This Recipe
Making the Blueberry Protein Pancake Breakfast Cake is a fantastic idea for several reasons. First, it is a great source of protein, which can help you feel full and energized throughout the day. Second, it is made with wholesome ingredients like oatmeal and fruits, making it a healthier option compared to regular pancakes. Lastly, it’s simple to prepare and can be baked in advance, allowing you to enjoy it whenever you want.
How to Make Blueberry Protein Pancake Breakfast Cake
Ingredients
- 1 cup oatmeal
- 1 scoop protein powder
- 1 cup blueberries
- 1 banana
- 1 cup milk (or almond milk)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Butter (for greasing)
- Maple syrup (for serving)
Directions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter.
- In a blender, mix together the oatmeal, protein powder, blueberries, banana, milk, baking powder, and vanilla extract. Blend until the mixture is smooth.
- Pour the blended mixture into your prepared cake pan. Spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- After baking, let the cake cool slightly before slicing. Serve it warm with extra blueberries, a pat of butter, and maple syrup.
How to Serve Blueberry Protein Pancake Breakfast Cake
You can serve the Blueberry Protein Pancake Breakfast Cake warm or at room temperature. It’s delightful on its own or topped with extra blueberries. Drizzling maple syrup over it adds a sweet touch that makes it even more delicious. This breakfast cake is perfect for family gatherings or a simple morning at home.
How to Store Blueberry Protein Pancake Breakfast Cake
To store leftovers, let the cake cool completely and then place it in an airtight container. You can keep it in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing individual slices. Wrap them tightly in plastic wrap or aluminum foil, and they can last for up to 3 months in the freezer.
Tips to Make Blueberry Protein Pancake Breakfast Cake
- Make sure your bananas are ripe for the best flavor.
- You can use any type of protein powder you prefer—whey, plant-based, or others.
- Add some nuts or seeds for extra crunch and nutrients.
- If you like a little sweetness, feel free to add honey or maple syrup in the batter.
Variation
You can easily change the flavor by using different fruits, such as strawberries or raspberries. You can also substitute the blueberries for chocolate chips for a sweet twist!
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work well in this recipe. Just be sure to add them directly from the freezer to the blender.
2. Can I make this recipe gluten-free?
Yes, you can use gluten-free oats in the recipe to make it suitable for a gluten-free diet.
3. Is there a vegan option for this recipe?
Absolutely! You can use plant-based protein powder and substitute the milk with almond milk or any other plant-based milk. Skip the butter and use a vegan butter alternative for greasing the pan.
