This recipe for Ginger Jump Cakes is packed full of fiber, good fats, protein and flavor. You can’t go wrong with starting your day with a hearty breakfast.
For different flavors, try substituting the juice out with fresh carrot blueberry or cranberry juice.
And adorn these power cakes with only real maple syrup.
Never miss a local story.
Ginger Jump Cakes
Makes 12 (4-inch) cakes
2 cups buckwheat flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons freshly ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
2 tablespoons flax meal
2 scoops neutral protein powder
1 1/4 cup apple juice
1 1/4 cup almond milk
1/4 cup vegetable oil
In a large mixing bowl, combine buckwheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg, kosher salt, flax and protein powder.
In a separate bowl, mix together the apple juice, almond milk and vegetable oil.
Add the wet ingredients to the dry ingredients, stir until moistened; the batter will be lumpy.
Spray a heated skillet with pan spray, pour batter in about 1/4 cup at a time. Cook until bubbles form on top of the cake, then flip. Serve 2 cakes per person.
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother Nature and the many growers in the Kansas City area.