The Ultimate High-Protein Microwave Breakfast Cake Recipe

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The Ultimate High-Protein Microwave Breakfast Cake Recipe

Looking for a quick, delicious, and protein-packed breakfast? This high-protein microwave breakfast cake is the perfect solution! It takes just minutes to prepare, uses simple ingredients, and is completely customizable to your taste. Whether you add fresh fruit, chocolate chips, or a drizzle of nut butter, this recipe is sure to become a staple in your morning routine.

Why You’ll Love This Recipe

  • Quick & Easy – Ready in under two minutes, perfect for busy mornings.
  • High in Protein – 14 grams of protein per serving.
  • Customizable – Add your favorite mix-ins for endless flavor combinations.
  • Low in Points – A great option for those following a points-based diet.
  • Minimal Ingredients – Requires just a few pantry staples.
  • Kid-Friendly – A great way to sneak extra protein into a fun, cake-like breakfast.

Ingredients

  • 1/2 cup Kodiak Protein Pancake & Waffle Mix (4 points)
  • 6 tablespoons unsweetened almond milk (0 points)
  • Optional mix-ins:
    • 1/4 cup blueberries
    • 1/2 small banana, mashed
    • 1 tablespoon Lily’s chocolate chips
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon cinnamon
    • 1 teaspoon peanut butter or almond butter (for drizzling)
    • 1 tablespoon chopped nuts (walnuts, pecans, or almonds)
    • 1 teaspoon chia or flaxseeds for an extra fiber boost

Instructions

Step 1: Prepare the Batter

  1. In a microwave-safe bowl or mug, combine 1/2 cup of Kodiak Protein Pancake & Waffle Mix with 6 tablespoons of unsweetened almond milk.
  2. Stir the mixture until smooth, ensuring there are no dry clumps.
  3. If using mix-ins, fold them into the batter gently. Some great combinations include:
    • Blueberries for a fresh, juicy bite.
    • Mashed banana for natural sweetness and moisture.
    • Lily’s chocolate chips for a touch of indulgence.
    • Vanilla extract and cinnamon for added depth of flavor.
    • Nuts for crunch and heart-healthy fats.

Step 2: Microwave

  1. Place the bowl or mug in the microwave.
  2. Microwave on high for 1 minute and 45 seconds. If the cake still appears slightly undercooked in the center, microwave for an additional 10-15 seconds.
  3. Carefully remove from the microwave (it will be hot!).

Step 3: Serve and Enjoy

  1. Let the cake cool for a minute before eating.
  2. If desired, drizzle with peanut butter, almond butter, or a sugar-free syrup.
  3. Enjoy straight from the bowl or transfer to a plate for a more traditional cake-like experience.
  4. For an extra treat, top with a dollop of Greek yogurt or a sprinkle of granola.

Tips for the Best Microwave Breakfast Cake

  • Use a Microwave-Safe Bowl: Make sure the bowl or mug is microwave-safe to avoid overheating.
  • Adjust Cooking Time: Microwaves vary in power. Start with 1 minute and 45 seconds and add time as needed.
  • Experiment with Flavors: Try adding spices like nutmeg, cocoa powder, or even a splash of espresso for a mocha twist.
  • Sweeten It Up: If you prefer a sweeter cake, add a teaspoon of honey, maple syrup, or a sugar substitute.
  • Make It Extra Moist: A teaspoon of Greek yogurt or applesauce can make the cake even softer.
  • Double the Recipe: Make two servings at once for a larger breakfast or meal prep for the next day.

Variations & Substitutions

Chocolate Peanut Butter Version

  • Add 1 teaspoon cocoa powder to the batter.
  • Stir in 1 teaspoon peanut butter before microwaving.
  • Top with sugar-free chocolate syrup.

Berry Bliss Cake

  • Swap blueberries for raspberries or chopped strawberries.
  • Add a teaspoon of lemon zest for a bright, fresh flavor.

Banana Nut Cake

  • Mix in 1/2 small mashed banana.
  • Add 1 tablespoon chopped walnuts or pecans.

Cinnamon Roll Inspired Cake

  • Stir 1/4 teaspoon cinnamon into the batter.
  • Drizzle with a simple glaze made from powdered sugar and almond milk.

Pumpkin Spice Cake

  • Swap the almond milk for 2 tablespoons canned pumpkin and 4 tablespoons water.
  • Add 1/4 teaspoon pumpkin spice for seasonal flavor.

How to Store and Reheat

  • Refrigerate: If making ahead, store in an airtight container in the refrigerator for up to 2 days.
  • Freeze: Microwave cakes can be frozen for up to a month. Wrap in plastic wrap and thaw before reheating.
  • Reheat: Microwave for 15-20 seconds to warm it back up.
  • Meal Prep Tip: Make a few servings in advance and store them in individual containers for grab-and-go breakfasts.

Pairing Suggestions

  • Beverages: Enjoy with a cup of hot coffee, a protein shake, or herbal tea.
  • Side Options: Pair with Greek yogurt, cottage cheese, or a side of scrambled eggs for an extra protein boost.
  • Toppings: Add fresh berries, a sprinkle of granola, or a dollop of whipped cream for extra texture and flavor.
  • Savory Option: Try a plain version of this cake with a side of turkey bacon or avocado slices for a balanced meal.

Final Thoughts

This high-protein microwave breakfast cake is a game-changer for those who want a quick, nutritious, and satisfying breakfast. With endless customization options, you can enjoy a new flavor every morning! Whether you prefer it fruity, chocolatey, or nutty, this recipe is a must-try. Give it a go and start your day with a delicious protein boost!

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