Boost your morning with extra protein and enjoy a pancake-like treat with this Berry Protein Breakfast Cake. It’s gluten- and dairy-free, high in protein, and simple to prepare.
Quick Overview
- Servings: 2
- Calories: 234
- Protein per serving: 20.4g
- 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 want a high-protein breakfast that feels special, this cake is a great pick. It has a light, fluffy texture that calls to mind pancakes but is even softer. It’s a simple way to make mornings more interesting without sacrificing nutrition.
This berry version feels seasonal and bright — perfect served warm with a few extra berries on top.
- Tastes like a fluffy pancake. Light, tender texture that still feels indulgent.
- High in protein and fiber. About 20.4 g protein and 4.2 g fiber per serving — solid macros for a sweet breakfast.
- Gluten- and dairy-free. No cottage cheese or dairy required.
Recipe Ingredients
See the recipe card below for exact quantities and full ingredient list.
- Egg whites and whole egg. These bind the batter and provide most of the protein.
- Oat flour. Keeps the recipe gluten-free; almond flour can work as an alternative if preferred.
- Vanilla protein powder. Vanilla adds sweetness and structure; other protein flavors can be substituted.
- Strawberries and blueberries. Fresh or thawed frozen berries both work.
How to Make Berry Protein Breakfast Cake
Below are the main steps. The full, detailed instructions 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, oat flour, baking powder, and cinnamon. Blend to a smooth batter.
Step Three. Fold the berries into the batter, pour into a greased baking dish, and top with a few extra berries.
Step Four. Bake until set in the center, then cool slightly before serving.
Michelle’s Tips & Tricks
- Blend the banana. Blending rather than mashing gives a smoother batter and lighter texture. An immersion blender or regular blender both work.
- Use the right baking dish. A dish that’s too big or too small will change the bake time and texture.
- Try different protein powders. Vanilla works beautifully, but chocolate or a vegan protein powder can also be used successfully.
A note on the serving size
The recipe yields two servings but can be enjoyed as a single large serving if you prefer. Many people also share it or save part 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 try this Berry Protein Breakfast Cake or another recipe, please leave a star rating and share how it went in the comments below. Thanks for visiting!
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 baking powder
- 1 tsp cinnamon
- ⅓ cup strawberries, diced
- 3 tbsp blueberries
Instructions
- Preheat oven to 350°F and grease a 7×5.25″ baking dish.
- Combine banana, whole egg, egg whites, vanilla, and maple syrup in a bowl and blend until smooth.
- Add protein powder, oat flour, baking powder, and cinnamon; blend to a smooth batter.
- Fold in berries, reserving a few for the top.
- Pour batter into the prepared dish, top with extra berries, and bake for 23–25 minutes or until set in the center.
- Remove from oven and let cool slightly before serving.