Vegetarian

Protein Perfect Breakfast Cake is for Breakfast.

Protein Perfect Breakfast Cake takes several minutes to prepare.

Protein Perfect Breakfast Cake takes several minutes to cook.

Protein Perfect Breakfast Cake makes 6 servings.

The ingredients for Protein Perfect Breakfast Cake are:

3 cup Egg White--All Whites 100% liquid egg whites
2 cup Quaker Oats Old-Fashioned Rolled Oats
0.5 stick Butter, unsalted
4 cup *Great Value Red Raspberries Frozen
1 tsp Salt
0.5 tsp Baking Powder
1 tsp Vanilla Extract

Here is how you make Protein Perfect Breakfast Cake:

1. Preheat oven to 350 degrees. Spray a 9?9 inch-baking pan with Pam for Baking spray. 2. Place rolled oats into a blender and blend for 1 minute until an even flour consistency. Alternatively, you can use pre-ground oat flour, but blending your own make this recipe better! 3. If using butter, melt over a low flame, or in a microwave. 4. In a very large mixing bowl combine egg whites, oat flour, butter (or coconut oil), salt, baking powder and vanilla. Whisk just until there are no flour clumps; do not over whisk. 5. NOTE: Batter will be very liquid. 6. Fold in the frozen raspberries and break up any clumps. NOTE: Batter will still be very liquid! 7. Pour into pan. Gently stir to distribute the fruit evenly in the pan. 8. Bake for 25 minutes. Rotate the pan ? turn and cook for another 25 minutes or until solid in the center of the cake. 9. NOTE: Ovens vary; cook just until the center is solid, but still a bit wet. 10. Let cake cool completely. Cut into 4 or 6 pieces. See below for calorie and macro breakdown. 11. Place each piece in a Tupperware container or tin foil for easy grab-and-go.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KELLYJOANISSE.

The nutritional information for Protein Perfect Breakfast Cake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 276.6

• Total Fat: 9.7 g
• Cholesterol: 20.7 mg
• Sodium: 619.3 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 8.7 g
• Protein: 16.7 g