Description
This Pumpkin Protein Breakfast Cake is a nutritious, quick, and delicious way to start your day. Packed with pumpkin puree, protein powder, and warm pumpkin spice, it offers a wholesome blend of flavors and textures. Perfect for those seeking a healthy breakfast option that’s easy to prepare and gluten-free.
Ingredients
Wet Ingredients
- 1/2 cup pumpkin puree
- 2 egg whites
- 1 whole egg
- 1 tsp vanilla extract
- 2 tsp maple syrup
Dry Ingredients
- 1 scoop unflavored protein powder
- 2 tbsp gluten free oat flour
- 1 tsp grain free baking powder
- 1 tsp pumpkin spice
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F and grease a 7×5.25 inch baking dish thoroughly to prevent sticking.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the pumpkin puree, egg whites, whole egg, vanilla extract, and maple syrup until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Add the unflavored protein powder, grain-free baking powder, gluten free oat flour, and pumpkin spice to the wet mixture. Gently fold these ingredients until a uniform batter forms without overmixing.
- Pour and Bake: Pour the batter into the prepared baking dish. Place the dish in the preheated oven and bake for about 25 minutes, or until the cake is set in the center and a toothpick inserted comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely. Serve topped with extra maple syrup, yogurt, or sliced banana according to your preference.
Notes
- Use gluten free oat flour to keep the recipe gluten free.
- Adjust the maple syrup amount to taste or omit for lower sugar.
- Ensure the baking dish size is close to 7×5.25 inches for best results.
- Store leftovers covered in the refrigerator for up to 3 days.
- Can be enjoyed cold or slightly warmed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
