Pumpkin Protein Breakfast Cake
This pumpkin protein breakfast cake is the ultimate breakfast hack! It's gluten-free, tastes like dessert, and it's packed with protein for a filling breakfast.
Ingredients
- ½ cup pumpkin puree
- 2 egg whites
- 1 whole egg
- 1 tsp vanilla extract
- 2 tsp maple syrup see notes
- 1 scoop unflavored protein powder
- 2 tbsp gluten free oat flour
- 1 tsp grain free baking powder
- 1 tsp pumpkin spice
Instructions
- Preheat the oven to 350 F and grease a 7x5.25" baking dish well (I use this set).
- Using a medium mixing bowl, whisk the pumpkin, egg, egg whites, vanilla and maple syrup together until well combined.
- Add the protein powder, baking powder, oat flour and pumpkin spice and fold until combined into a batter.
- Pour the batter into the prepared baking dish and transfer to the oven. Bake for 25 minutes or until the cake is set in the center.
- Remove from the oven and allow to cool before serving topped with extra maple syrup, yogurt, or sliced banana!
Notes
The recipe uses a small amount of maple syrup to keep the sugar down. If you prefer it to be sweeter, you can easily add extra maple syrup on top or use a sweetened yogurt as a topping.
Nutrition
Serving: 1cake | Calories: 385kcal | Carbohydrates: 35.6g | Protein: 39.6g | Fat: 9.5g