3 Ingredient Pancake Cake

Yes, you read that right. 3 ingredients! Well, maybe a few more, but those are just extras to enhance flavor. These definitely are not the ultra pillowy pancakes that you get with the boxed mixes (although, we love some Kodiak Cakes), but these will kick the craving when you are limiting your calorie intake.

We are all about creating low calorie versions of our favorite foods. This gives us freedom to splurge on other foods later, if we want. When I am in a calorie deficit to shed body fat, it is important to keep protein intake high (at least 1g of protein per 1 pound of body weight) in order to preserve muscle, and since pancakes are one of the first things I crave when in a cutting phase, I had to figure out a way to kick the craving without completely blowing through my calories in one meal.

You can make these into actual pancakes if you want to. Just divide the measurements by 4 to get a single serving of pancakes. Pour batter into the size/amount of pancakes you want. I just prefer to make the cake version for convenience. Every 4 days, I make another batch. Yes, I eat this on the daily. Since these are so low in calories, you can put all the toppings on them! I love them with PBFit, berries and some real maple syrup. But, get creative and let us know what you come up with!

3 Ingredient Pancake Cake

Super simple, high protein pancake recipe that you can make into a single serving, or into a cake!
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Course: Breakfast, Snack
Cuisine: Macro Friendly
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 95kcal
Author: Besties with Biceps

Ingredients

  • 560 g egg whites
  • 240 g pumpkin puree
  • 4 tbsp fresh baking powder opened within the last 3 months
  • 1 pinch salt very tiny pinch
  • 1 dash cinnamon
  • 1 dash nutmeg
  • 1 tsp maple, vanilla or cake batter extract
  • 1 dropper Stevia or sweetener of choice

Instructions

  • Preheat oven to 350 degrees. In a bowl, combine all ingredients. Line 8×8 baking dish with parchment paper. Pour batter in prepared baking dish and bake for 40 minutes, or until center is set.
    Cake will deflate slightly, which is normal.

Notes

You can make these into a single serving of pancakes by dividing the ingredients by 4. Make sure you use a nonstick skillet, and spray generously with cooking spray. Cook until edges being to crisp. Flip carefully as the middle of the pancake will be very runny. 

Nutrition

Serving: 1g | Sodium: 245mg | Calcium: 25mg | Vitamin C: 3mg | Vitamin A: 9338IU | Sugar: 3g | Fiber: 2g | Potassium: 352mg | Calories: 95kcal | Saturated Fat: 1g | Fat: 1g | Protein: 16g | Carbohydrates: 6g | Iron: 1mg

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4 thoughts on “3 Ingredient Pancake Cake”

  • These are amazing!! I made them this morning. My kids are very picky eaters. MY KIDS ATE THEM!!! I’m kinda sad they liked them because I wanted some more 🤣

    • Would this work with whole eggs? I know calories would be higher. Also do you just open a large can of pumpkin and keep the rest in the fridge? So excited for these!

      • Hi Angy!

        I actually just made another batch of these today. Yep you could use whole eggs, I would just keep the grams approx the same. I keep the pumpkin in the fridge for other recipes or another bake. I have kept it in the fridge covered for over a week. They are so yummy and so versatile. I like to add cinnamon and chia seeds. Enjoy 🙂

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