Berry Protein Breakfast Cake
Boost your morning with extra protein and feel like you’re eating pancakes with this berry protein breakfast cake! It’s gluten and dairy-free, and so easy to make.
Quick Overview
- Servings: 2
- Calories: 234
- Protein per serving: 20.4g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Sweet and satisfying
Table of contents
Why you’ll Love this Berry Protein Breakfast Cake
I’m always looking for more ways to eat a high-protein breakfast that doesn’t feel boring. Don’t get me wrong, I’m still loving eating soup for breakfast when I can, but it’s fun to mix it up with recipes like my pumpkin protein breakfast cake!
I wanted to make that viral recipe a little bit more seasonal, and this berry protein breakfast cake is it! Here’s why you’re going to love it…
- It tastes like a big fluffy pancake! The texture of this cake will totally remind you of pancakes, but even fluffier.
- 20.4 g of protein and 4.2g of fiber per serving. Honestly, amazing macros for a sweet breakfast.
- Gluten and dairy-free. No cottage cheese in sight.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Egg Whites and Egg. These are the main binder and a source of protein in the cake. I wouldn’t recommend swapping them out.
- Oat Flour. I haven’t tried to swap this, but almond flour would be the next best option.
- Vanilla protein powder. You should be able to swap out other protein powders!
- Strawberries and Blueberries.
How to Make Berry Protein Breakfast Cake
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Add the banana, egg, egg whites, vanilla and maple syrup and blend until smooth.
Step Two. Add the protein powder, baking powder, oat flour and cinnamon and blend until smooth.
Step Three. Fold the berries into the batter and pour into the baking dish, adding some additional berries on top.
Step Four. Bake.
Michelle’s Tips & Tricks
- Blend the banana, don’t mash! Blending bananas is the secret to the perfect texture in recipes like this. I recommend using an immersion blender, but you can also use a regular blender.
- Use the correctly sized baking dish. Using one that’s too big or too small will impact the baking time of the recipe.
- Switch up the protein powder. I love using vanilla protein powder in this recipe, but honestly, chocolate protein powder would also be perfect. I’ve also tested this recipe with vegan protein powder, and it works!
A note on the serving size
This recipe can technically be made as one large serving, but recently I prefer to share it in the morning or eat only 3/4 of it.
Other Gluten-Free Baked High Protein Breakfast Recipes to Try…
If you tried this Berry Protein Breakfast Cake or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Berry Protein Breakfast Cake
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Ingredients
- 1 ripe banana
- 2 egg whites
- 1 whole egg
- 2 tsp maple syrup,
- 1 scoop vanilla protein powder
- 2 tbsp gluten free oat flour
- 1 tsp grain free baking powder
- 1 tsp cinnamon
- ⅓ cup strawberries, diced
- 3 tbsp blueberries
Instructions
- Preheat the oven to 350 F and grease a 7×5.25" baking dish well (I use this set).
- Add the banana, egg, egg whites, vanilla and maple syrup to a bowl. Use an immersion blender to blend well until smooth. Alternatively, you can also use a blender.
- Add the protein powder, baking powder, oat flour and cinnamon. Blend until until a smooth batter forms.
- Fold the berries into the batter, reserving some extra for topping.
- Pour the batter into the prepared baking dish and add some berries on top.
- Transfer to the oven. Bake for 23-25 minutes or until the cake is set in the center.
- Remove from the oven and allow to cool!
