Sunday, May 26, 2013

Pumpkin Breakfast Cake

Heck yes, you can have cake for breakfast! That's what pancakes are!

I woke up yesterday with a hankering for pancakes and started puttering around the kitchen taking stock of the ingredients on hand... no flour, no eggs... pancakes might be difficult. Then I started thinking about those sweet potato pancakes I made a few weeks ago, I didn't have eggs or flour in those either. I mean, if people can make gluten free vegan baked goods... why the heck couldn't I come up with some pancakes using what I had?

Speaking of... what did I have? I had a giant can of pumpkin, rolled oats, a ripe banana, and (of course) protein powder. I am a very impatient pancake maker, I always try to flip them too early. I started wondering if I could bake it, kind of like a dutch pancake.

The result was pretty spectacular. It even got the Dr. Boyfriend "high-five seal of approval".

I present to you, the Pumpkin Breakfast Cake!

This was so good, we polished off the entire cake and could have gone back for more!
Pumpkin Breakfast Cake (serves 2), ~25 minutes

Ingredients:
1 C Libby's Pure Pumpkin
1 ripe banana
1/2 C rolled oats
1 t baking powder
3 scoops vanilla protein powder
1 T Smart Balance or butter
1 t Smart Balance or butter (to grease your pan)

Directions:
Preheat oven to 350º
Melt 1 T of Smart Balance or butter in microwave, about 30 seconds
Mash together pumpkin and banana with a fork
Stir in oats, melted butter, baking powder, and protein powder
Bake at 350º for 20 min.

I'd suggest using a spatula to get the cake out. I tried taking the first piece out with a fork and it did not go as anticipated. Luckily, it still tasted great!

Only after writing this do I realize that this could easily be made gluten free! Just make sure your oats and protein are gluten free, I believe Bob's Red Mill makes gluten free oats.

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