Blueberry Breakfast Cake

Course: Breakfasts
Difficulty: Easy
Pulse Type: Chickpeas
Nutrition: 300 calories or less
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 servings
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Ingredients

Dry:

  • 1 cup flour white whole wheat
  • 1/2 cup chickpea flour
  • 1/4 cup coconut sugar
  • 1 cup blueberries fresh
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt

Wet:

  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 2 tbsps coconut oil melted
  • 1 cup almond milk unsweetened

Instructions

  1. First, preheat to 350ºF and spray an 8x8 inch square pan with coconut oil cooking spray.
  2. 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.
  3. Transfer batter into square pan and bake at 350ºF for 30-35 minutes.