Cake for breakfast? Yes please. Make this delicious blueberry breakfast cake with a mixture of 100% white whole wheat flour and chickpea flour for a protein-amped breakfast!
Guess what I am back with? Another one of my FAMOUS breakfast cakes!
I know this is off subject, but I wanted to start off by talking about a very serious issue. Cake doughnuts vs. squishy/airy/soft doughnuts. Lin and I have this conversation at least once a week. CAKE DOUGHNUTS ARE SO MUCH BETTER. They’re denser, have a better texture, and are SO MUCH MORE SATISFYING. There’s nothing worse when someone buys doughnuts and there’s not a SINGLE cake doughnut. GO HOME SQUISHY/AIRY/SOFT DOUGHNUT LOVERS.
JK, but seriously. I love cake…and better yet, cake for breakfast! Today I’m sharing another pulse recipe (as part of my Pulse Ambassadorship this year!) to amp up your typical breakfast cake recipe with the addition of garbanzo bean flour. Garbanzo beans AKA chickpeas are an excellent source of fiber and protein, making this a great flour addition to any baked good.
What I love about this recipe is how easy it is to make. You literally just need one bowl and a few staple ingredients and you’re on your way to CAKE for breakfast. You might be thinking- EWWWW a bean flour in cake, that’s gross. Well I’m here to prove you wrong! It actually doesn’t taste beany at all AND it gives it a great texture.
- 1 cup white whole wheat flour
- ½ cup garbanzo bean flour
- ¼ cup coconut sugar
- 1 cup blueberries, fresh
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 eggs, large
- 1 teaspoon vanilla extract
- ¼ cup honey
- 2 tablespoons coconut oil, melted
- 1 cup unsweetened almond milk
- First, preheat to 350ºF and spray an 8×8 inch square pan with coconut oil cooking spray.
- Place all dry ingredients in a large bowl and mix until combined. Then, add all wet ingredients (minus the coconut oil) and mix until smooth. Last, add melted coconut oil and mix again.
- Transfer better into square pan and bake at 350ºF for 30-30 minutes.