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  • Writer's pictureRachel Ogilby

Protein Breakfast Cake

This recipe started one morning as I was about to make my zucchini protein waffles (which I routinely turn into pancakes) and couldn’t bear the thought of standing in front of the stove for thirty minutes. Ergo, I decided to make a protein cake instead! Basically, we substitute protein powder for flour. I threw my leftover veggies into the batter, baked it along with the salmon I was meal prepping, and called it a day. I think I actually prefer this to the pancakes I was making, because it’s easier to slice into equal pieces during meal prep. I need about 30 grams of protein at each meal (four times a day), so this recipe gives me six meals worth (breakfast for the week!).

This recipe is easy to tweak with whatever fruit and vegetables you have lying around that need used. I plan to make a pumpkin version of this later this week in preparation for Thanksgiving! A simple powder sugar and milk frosting would make it a yummy dessert. To make this vegan, sub the egg whites for 2 tablespoon of chia seeds and 6 tablespoons of water (mixed).

You could also add nuts, seeds, berries, shredded coconut, or dried fruits to mix up the texture and flavors. I used the Naked Nutrition protein powder in this recipe (flavorless and high quality), but feel free to use whatever protein powder and flavor you would like. I could see this tasting great with a vanilla powder! Finally, recall that whey protein powders need much less liquid, so adjust as needed.

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Protein Breakfast Cake

6 servings


5 servings protein powder (150 g)

120g egg whites (about 4 egg whites)

1 zucchini, shredded

6-8 baby carrots, shredded

1 apple, shredded

1 1/2 Tbsp baking powder

1 tsp vanilla extract

1 tsp cinnamon

2 Tbsp sugar substitute (I like monk fruit)

Directions: Preheat oven at 350 degrees Fahrenheit. Grease a 11 x 7 pan.

Combine all ingredients and pour into pan.

Bake for 40 minutes or until sides are golden and a toothpick comes out of the center clean.

Nutrition facts:

Calories 166

Fat 1g

Carbs 10.6

Protein 28g

Did you make this recipe? Have any great, quick breakfast recipes? Tell me below!

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