PB & J Grain-Free Breakfast Cake

This post was sponsored by Bob’s Red Mill.

Go ahead and cut yourself a slice of this PB & J concoction.

PB & J Coconut Flour Breakfast Cake \\ immaEatThat #spon

It’s like your childhood PB & J is all grown up and trendy because it’s paleo-ish.

And(!!) we’ve got only 7 ingredients here.


It’s totally one of those make ahead breakfasts that’ll last you 4 days.  I would say, “hey, that’s 4 days without stressing over what to make for breakfast,” but if you read this blog you probably love breakfast and never stress out over it.  All you do is jump out of bed in the morning pumped to eat something delicious.  I get you.  And you get me.  And that’s why you’re here.  And that’s why I’m here.  (…I just read that last part to Andrew and he’s all like…”#caffeine.”)

PB & J Coconut Flour Breakfast Cake \\ immaEatThat #spon

So since we tend to be honest here…I would like to tell you that in my opinion coconut flour is weird.  Or at least weird to bake with.  Has that been your experience?

I tried to make cookie dough out of coconut flour one time.  It was the first and last time.

PB & J Coconut Flour Breakfast Cake \\ immaEatThat #spon

I mean, it can’t help it.  It’s filled with oh-so-much fiber, which is probably why if you use too much of it in a recipe you come out with a sponge-textured baked good. 

So ya know, 2 tablespoons coconut flour has 5 grams fiber.  That means 2 tablespoons coconut flour has as much fiber as a medium apple, 1 1/4 cup of blueberries or 1 1/2 cups brussels sprouts.  Yay fiber.  Yay you.  Yay breakfast.  And YAY anything else you feel the urge to be excited about.  (p.s. I just spelt ‘urge’ like ‘erge’ and couldn’t figure out why spell check was red lining me.  I need remedial grammar classes.)

 PB & J Coconut Flour Breakfast Cake \\ immaEatThat #spon

A little about me…I’m a fan of high fiber foods at breakfast because fiber helps keep you full.  And fullness is key when you’re working at an internship where sometimes you can’t eat lunch until 1pm.  WHAT IS THAT ABOUT?! ewww.  I mean, I guess that’s real life.  But then I don’t want real life.  I want the dream days of childhood back.  The days where my biggest concern was if I was ever going to want to stop play Barbies.  Yes, gimme those days.

Let’s get back to it…if you’re baking with coconut flour you don’t actually need to use that much coconut flour.  What you do need is a BUNCH of eggs.  And a BUNCH of mashed fruit.  And with that combination you can keep the sponge-texture away. 

PB & J Coconut Flour Breakfast Cake \\ immaEatThat #spon

Now, I tried this recipe with salt & baking soda added in, but I’ve decided I like it better without both.  It doesn’t need the extra salt (especially if you use salted peanut butter on top).  And you reach the perfect level of dense-cake-ness without the baking soda.

PB & J Coconut Flour Breakfast Cake \\ immaEatThat #spon

So whisk up the batter. 

Pour it in a skillet. 

Bake away. 

The hardest part of this recipe is not staining your shirt with blackberry juice when you’re mashing them.  Be careful, but you got this.

PB & J Coconut Flour Breakfast Cake \\ immaEatThat #spon

PB & J Grain-Free Breakfast Cake

Yield: 3-4

Prep Time: 10

Cook Time: 15

Total Time: 25


Grain-Free Cake

2 large bananas, mashed (~1 slightly heaping cup)

5 large eggs

1/3 cup Bob's Red Mill Coconut Flour, spooned into measuring cup and leveled off

1 tablespoon cinnamon

1 tablespoon vanilla


2/3 cup blackberries

1/3 cup salted natural peanut butter


  1. Preheat oven to 425ºF.  Place empty skillet in the oven.
  2. In a bowl, use an electric mixer to combine mashed bananas, eggs, coconut flour, cinnamon and vanilla until SMOOTH...mix for about 1 minute to be sure! (I recommend the electric mixer so you can REALLY incorporate the eggs into the batter...you don't want pieces of cooked egg in your cake.)
  3. Carefully remove the hot skillet from the oven and grease the skillet by adding in a little butter/coconut oil/another oil and swirling it around.
  4. Pour batter into the skillet and return to the oven.  Bake for 15 minutes.
  5. While baking, put the blackberries on a plate and use the back of a fork to mash them.  Set aside.
  6. Remove cake from oven and allow to cool slightly before topping with mashed blackberries and peanut butter.
  7. Serve immediately or store in the fridge for later.  I like to eat mine cold in the morning with a mug of warm tea.

Inspired by this pancake.

PB & J Coconut Flour Breakfast Cake \\ immaEatThat #spon

{Disclosure: This post was sponsored by Bob’s Red Mill.  Thank you for supporting brands that align with my mission and help make this blog possible. I was compensated for my time.  For more delicious recipes and a coupon for $1.00 off any product, please visit BobsRedMill.com!}