Blueberry Protein Pancake Breakfast Cake is a delicious and healthy twist on traditional pancakes. Packed with protein and bursting with the flavor of fresh blueberries, this breakfast cake is perfect for anyone looking to start their day off right. It’s easy to make and can be enjoyed by everyone in the family.
Why Make This Recipe
There are many reasons to make Blueberry Protein Pancake Breakfast Cake. First, it’s a nutritious breakfast option that will keep you energized throughout the morning. The combination of oats, cottage cheese, and egg whites provides a great source of protein. Plus, the addition of fresh blueberries adds natural sweetness and antioxidants. It’s perfect for meal prep, too, as you can make it ahead of time and enjoy it throughout the week.
How to Make Blueberry Protein Pancake Breakfast Cake
Ingredients
- 1 cup rolled oats
- 1/2 cup cottage cheese
- 1/2 cup egg whites
- 1 banana, mashed
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Butter for greasing
- Maple syrup for serving
- Additional berries for serving
Directions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- In a blender, combine oats, cottage cheese, egg whites, mashed banana, baking powder, and vanilla extract until smooth.
- Fold in the blueberries gently.
- Pour the mixture into the prepared baking dish.
- Bake for 20-25 minutes until set and lightly golden.
- Let it cool for a few minutes before slicing.
- Serve warm with additional berries and drizzle with maple syrup.
How to Serve Blueberry Protein Pancake Breakfast Cake
To serve, slice the pancake breakfast cake into squares and plate them. Top with more fresh berries and a drizzle of maple syrup if desired. It can be eaten warm or at room temperature, making it versatile for breakfast or a snack throughout the day.
How to Store Blueberry Protein Pancake Breakfast Cake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the slices in a freezer-safe bag for up to a month. Just reheat in the microwave or oven when you’re ready to enjoy!
Tips to Make Blueberry Protein Pancake Breakfast Cake
- Make sure to blend the ingredients well for a smooth texture.
- For an extra touch, add a sprinkle of cinnamon to the batter.
- Adjust the sweetness by adding a teaspoon of honey or a bit of sugar if desired.
- Feel free to add other fruits or nuts for variety.
Variation
You can personalize this recipe by substituting the blueberries with other fruits such as strawberries, raspberries, or even chocolate chips. For a dairy-free version, try using almond or soy yogurt in place of cottage cheese.
FAQs
1. Can I make this with whole eggs instead of egg whites?
Yes, you can use whole eggs! This will add a richer flavor and slightly change the texture.
2. Can I use frozen blueberries?
Yes, frozen blueberries work well. Just make sure to let them thaw slightly and pat them dry to avoid excess moisture in the batter.
3. Can I add protein powder to this recipe?
Absolutely! Adding a scoop of your favorite protein powder can boost the protein content even more. Just remember to adjust the liquid in the recipe if needed.
Enjoy making Blueberry Protein Pancake Breakfast Cake as a nutritious and enjoyable start to your day!
