High Protein Pastel de Elote
Elevate your snack game with this High Protein Pastel de Elote—a modern twist on the classic Mexican corn cake. This recipe combines the natural sweetness of fresh corn kernels with the muscle-building benefits of vanilla protein powder and non-fat Greek yogurt, delivering a moist, satisfying treat that's both nutritious and delicious. Infused with warm hints of cinnamon and vanilla, this pastel de elote boasts a perfectly balanced flavor profile while offering a healthier spin by using almond milk and coconut oil. Quick to prepare and ideal for meal prep, it’s baked to golden perfection, creating a delightful balance of softness and texture. Perfect as a pre-workout snack or a guilt-free dessert, this protein-packed corn cake is sure to become a staple in your healthy eating routine!
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels (from about 6 ears)
- 4 large Egg whites
- 1 cup Non-fat Greek yogurt
- 0.5 cup Unsweetened almond milk
- 0.5 cup Vanilla protein powder
- 0.5 cup Cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Brown sugar or coconut sugar
- 2 tablespoons Coconut oil, melted
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with non-stick spray or a little extra coconut oil.
Place the fresh corn kernels in a food processor or blender and pulse until mostly smooth with some texture remaining.
In a large mixing bowl, combine the blended corn, egg whites, Greek yogurt, and almond milk. Mix until well combined.
Add the vanilla protein powder, cornmeal, baking powder, salt, and sugar to the wet mixture. Stir until all ingredients are incorporated.
Slowly fold in the melted coconut oil, cinnamon, and vanilla extract until the batter is smooth and consistent.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the dish for at least 15 minutes before slicing.
Serve the Pastel de Elote warm or at room temperature. Enjoy as a hearty snack or as part of a meal!
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 129.2 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 907 mg | 70% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3706 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
