This is the cake that was originally to be a pancake. That's why you don't get a photo of it right now.
Also, it doesn't work if you don't have a blender. The food processor just whirled it around. I kept adding almond milk, hoping to thin it out enough so the blades would pulverize the oats and banana. Nope, there was no bending those blades to my will. I soldiered on.
In went the chocolate chips and peanut butter. Frying pan on medium heat. Batter poured.
Worst experience ever. Those suckers stuck to the greased pan and would not yield to the spatula, no matter how gently or harshly I treated them.
In an attempt to salvage the batter and my pride, I poured the remaining batter and half-cooked pancake into a greased cake tin, stirred in some baking mix for some heft, and baked it for 20 minutes.
Low calorie, delicious protein cake. Is it super high protein? It's not steak. You could fortify it with protein powder, I suppose. But I don't see a reason to do that when it's delicious as is. Low calorie, filling. The texture is soft, a bit like a custardy cake. I could see using applesauce or pumpkin instead of banana, adding more spices, and calling it autumn protein cake.
Easy, Delicious Protein Cake
1 cup old fashioned rolled oats
1 medium banana, mashed
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 large egg whites
1/2 cup full-fat cottage cheese
1 cup unsweetened almond milk
1 cup chocolate chips
1/4 cup peanut butter
1/3 cup Pamelas gluten-free baking and pancake mix flour
Mix the banana, egg whites and egg together. Stir in cottage cheese and peanut butter. Add oats, baking powder, extract, cinnamon, then add the milk. Once it's all stirred together, add the gluten free flour and chocolate chips.
Pour into a greased 8-inch or 9-inch pan, it doesn't matter if it's square or round. Bake at 350 for 20-25 minutes.
Eat warm. Cover and refrigerate remaining portion. Keeps a few days.