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.
Sign Up and Save
Get six months of free digital access to The Kansas City Star
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.