Pumpkin Protein Cake Pancake

This cake was born out of a disaster.


4 egg whites
1/2 cup canned pumpkin
1 tablespoon ground almonds
1 tablespoon coconut flour (can be subbed with ground oats)
1/2 banana
1.5 scoops vanilla whey
1/2 tablespoon baking soda


Blend everything together and pan fry it.

Macros per Serving (out of 1):

50g protein
37g carbo (18g sugars/16g fiber)
16g fat (4g sat)

I attempted to first bake it in the oven at 150 celsius  but after 15 minutes, I went to check it and, noticing it looked exactly the same as it did when I put it in, I realized that the oven was off (the gym appeared to have stunned my ability to function properly). But that wasn’t the disaster. The disaster happened ten minutes after I turned on the oven and it involved smoke, a LOT of smoke. Opening all the windows I thought, “what the…..!?” That’s when I remembered: the sausages. See, yesterday, attempting to expertly turn some venison sausages in the oven using a knife, what I succeeded at was accidentally dropping a whole link of sausages on the oven door (like a pro), at which stage I decided to just pan-fry them instead. Absentmindedly however, I then forgot to clean the oven. Enter: the smoke. Ah… well, yeah, so, here I was, ravenously hungry, with a half-baked cake and a smokey kitchen :-/ Since I wanted to eat my cake and eat it NOW, I decided to pan fry it and, while it was panfrying, aired the oven so I could wash it later.

That’s how this cake was made. I guess, in a way, it shows how one should never cry-horror over unforseen cooking ‘situations’. Truth is, the cake + pancakeness of this cake was great! The outside was nice and toasty and the inside very cakey or, rather, pie-ish and yummmm :-) I topped it with pecans + cinnamon and, later, maple syrup (just because).

Off to clean the oven now ;-)