Boost your morning with extra protein and enjoy a pancake-like treat with this Berry Protein Breakfast Cake. It’s gluten- and dairy-free and simple to prepare.
Quick Overview
- Servings: 2
- Calories: 234
- Protein per serving: 20.4 g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free, soy-free
- Flavor notes: Sweet and satisfying
Table of contents
- Quick Overview
- Why you’ll Love this Berry Protein Breakfast Cake
- Recipe Ingredients
- How to Make Berry Protein Breakfast Cake
- Michelle’s Tips & Tricks
- A note on the serving size
- Other Gluten-Free Baked High Protein Breakfast Recipes to Try…
Why you’ll Love this Berry Protein Breakfast Cake
If you enjoy high-protein breakfasts that don’t feel repetitive, this cake is a great choice. It’s a seasonal twist on a popular baked breakfast idea and delivers satisfying texture and flavor.
Here’s what makes it stand out:
- Pancake-like texture: Light and fluffy, more airy than a typical pancake.
- Strong macros: About 20.4 g protein and 4.2 g fiber per serving — a filling, protein-forward breakfast.
- Allergy-friendly: Gluten- and dairy-free, with no cottage cheese or dairy additives.
Recipe Ingredients
See the recipe card below for exact quantities and full ingredient details.
- Eggs and egg whites — the main binders and a primary protein source.
- Oat flour — provides structure; almond flour can be used as an alternative if desired.
- Vanilla protein powder — any similar protein powder should work.
- Strawberries and blueberries — fresh or thawed frozen berries work well.
How to Make Berry Protein Breakfast Cake
Below are the straightforward steps to prepare the cake. Full instructions and exact measurements are in the recipe card.
Step One. Combine banana, whole egg, egg whites, vanilla, and maple syrup. Blend until smooth.
Step Two. Add protein powder, baking powder, oat flour, and cinnamon. Blend to a smooth batter.
Step Three. Gently fold the berries into the batter, reserving a few to scatter on top, then transfer the batter to a greased baking dish.
Step Four. Bake until the cake is set in the center, then remove and let cool slightly before serving.
Michelle’s Tips & Tricks
- Blend the banana, don’t just mash it. Blending produces a smoother batter and better texture; an immersion blender or regular blender both work.
- Use the right baking dish size. A dish that’s too large or too small will change the baking time and final texture.
- Swap protein powders if needed. Vanilla works beautifully, but chocolate or a vegan protein powder can be used successfully as well.
A note on the serving size
The recipe yields two servings but can be enjoyed as a single large portion if preferred. Some people like to share it or eat most of it and save the rest for later.
Other Gluten-Free Baked High Protein Breakfast Recipes to Try…
- Pumpkin Protein Breakfast Cake
- Banana Protein Breakfast Cake
- Protein Breakfast Biscuits
If you tried this Berry Protein Breakfast Cake or any other recipe, please leave a star rating and share how it went in the comments. 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 diced strawberries
- 3 tbsp blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 7×5.25″ baking dish well.
- Add the banana, whole egg, egg whites, vanilla, and maple syrup to a bowl. Blend until smooth with an immersion blender or regular blender.
- Add the protein powder, baking powder, oat flour, and cinnamon. Blend until a smooth batter forms.
- Fold the berries into the batter, reserving some for the top.
- Pour the batter into the prepared dish, top with reserved berries, and bake for 23–25 minutes or until set in the center.
- Remove from the oven and allow to cool slightly before serving.
Notes
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Carbohydrates: 30.6 g
,
Protein: 20.4 g
,
Fat: 3.4 g
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