With the abundance of blueberries this time of year, I thought I’d share one of my favorite breakfast “cake” recipes today (originally from this post).
Blueberry Breakfast Cake
- 1/4 cup rolled oats
- 1 egg white
- 3 dates soaked in 1/4 cup hot water, pureed
- 1 scoop protein powder
- 3 Tbsp almond milk
- 3 drops vanilla stevia
- 1 tsp cinnamon
- 1/4 cup blueberries
1) Mix all ingredients, except berries, VERY well. The mixture should resemble a thin pancake batter. If not, add more almond milk. Stir in berries.
2) Pour into greased microwave safe dish.
3) Cook 1:45-2:00 minutes – be careful it doesn’t over flow!
Some breakfast recipes I pinned recently:
Jennifer’s Cherry Pie Crumble Bars – healthier than they look!
Tina’s Cake Batter Pancakes (on rachelcooks.com)
Laura’s Mexican Socca Quiche - just in case you need something savory after all of those sweets!
Previous week’s features:
Link up to one of your recipes, or one that you pinned recently, below!