Layered Pumpkin Protein Cake.

Having a 10 month that is glued to me tends to make it hard for me to actually make myself breakfast. I love protein pancakes but rarely have the time to make them. Last night after my boys fell asleep I decided to take my pumpkin protein pancake recipe and bake it into a bread. I let it cool overnight and this morning I made some frosting to top it. It made two servings. About 30g of protein per serving. Who says you can’t have cake for breakfast?!
Recipe:
1/2c oat flour.
1/2c pumpkin.
1/2c cottage cheese.
1 scoop of protein powder.
2 egg whites.
2 tbs flaxseed meal.
4tbs water.
1 tsp baking powder.
1tsp baking soda.
1tsp cinnamon.
1tsp pumpkin spice.
Directions: Mix all ingredients well. Bake in loaf pan in the oven for 30 minutes at 350 degrees.
Frosting:
3tbs fat free/low fat cream cheese.
1tbs non-fat greek yogurt.
1/2tsp vanilla.
1tsp stevia.
Mix all ingredients well and top cake.
You could use 2tbs cream cheese and 2 tbs of greek yogurt. I just love cream cheese. You could also use more stevia if you want it sweeter. I cut the cake into 6 pieces and layered 3 as a serving but you could definitely use less or more! Hope you enjoy!