This is one of these super easy breakfasts or desserts, that is healthy and delicious, while being extra fast to throw together. Cherry Peach Clafoutis with Protein is easier to prepare than pancakes, as you don’t have to stand on the hob and fry. Yet it results in an indulgent cross between pancake and custard. Having the whole bottom of the form covered with fruit means, you get at least one of your five a day already.
My Adaptations for higher Protein and lower Calories
While the original French Clafoutis in all it’s million versions already has eggs, and with them of course protein, I wanted to see if I can raise the content further, to up my intake and lower the calories by replacing part of the sugar with it. It worked beautifully.
For Fruit: Classic is just cherries, but all stone fruit will work well. Being the perfect peach season, I found some that looked great, but were a little underripe. Since this is baked, that works just fine. Though ripe is always better. Clafoutis is fantastic to use up any stone fruit you might have fresh or frozen, that need uisng up. If using frozen cherries, which I did in the earlier version you see with the square shaped form below, I just left them in the lightly buttered form while I was preparing the batter and after the few minutes that took me, they were sufficiently thawed to go right into the oven with the rest.
Soy milk replaces the cream, or milk that is used in most recipes, making this a great lactose free option (if you use vegan protein powder), but gets super creamy due to the protein powder.
Make sure to mix thoroughly, to dissolve any tiny protein clumps.
A note on Protein powder: As mentioned in a few posts, my firm and unsponsored favourite is “MyProtein Whey” in pretty much any flavour I tried so far and I’m still making my way through them. I just love the flavour and creaminess it provides, not just as shake, but in many of my recipes. And while I’m lactose intolerant when it comes to milk, I have no problems with this, even though it contains whey.
I also swapped half of the white flour from the classic version with fine (this bit is important, don’t use coarse) wholewheat flour, which added a pleasant nuttiness, underlining the almond flavour.
How to Make It
Butter a pie dish or casserole. I tried 2 different ones, in different iterations of making this. Hence the two different dishes you see here. Add your fruit to the bottom of the dish.
The quickest version uses a blender, but you can just whisk everything together in a bowl. Add the eggs, white flour, wholewheat flour, sugar, protein powder, soy milk, vanilla extract, almond extract, and kosher salt to either blender or bowl and mix until well combined. Pour over your prepared fruit. Bake. About 40 minutes later, you have a beautiful Cherry Peach Clafoutis with Protein. Quick and easy, wasn’t it?
Since this makes 4-6 portions, depending on how hungry you are, it’s great for meal prep. Just re-heat in the microwave when you want to eat it for a few minutes. Or eat it cold.
According to non-dieting friends who tried it, this was “the best cake I made so far”. And since they are my favourite recipe testers, they had tried a few.
For more delicious breakfasts with added protein, try my Cherry Bakewell Protein Oats or, for a savoury option, my Crustless Spinach and Feta Quiche.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
Cherry Peach Clafoutis with Protein
- 2 cups fresh or frozen sweet pitted cherries
- 3 small peaches cut into pieces to match the cherries in size.
- 3 large eggs
- ¼ cup white flour
- ¼ cup fine wholewheat flour
- ¼ cup sugar white works best for volume
- 2 scoops protein powder I used “MyProtein – Buttered Popcorn". Vanilla would work too
- 1 cup soy milk Or any milk of your choice, as long as it is full fat, since we want the creaminess
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp kosher salt
- 1 tsp icing sugar
- 1 tbsp flaked almonds For topping, optional
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish.
- Place the cherries and peaches evenly in the greased pie dish.
- In a large bowl or blender, combine the eggs, white flour, wholewheat flour, sugar, protein powder, soy milk, vanilla extract, almond extract, and kosher salt. Mix until the batter is smooth and well combined.
- Pour the batter over the fruit, ensuring it is evenly distributed.
- Place the dish in the preheated oven and bake for about 40-45 minutes or until the clafoutis is set and golden brown on top. Turn at around 20min, if your oven bakes unevenly.
- Remove from the oven and let it cool for a few minutes.
- Sprinkle the icing sugar over the top of the clafoutis.
- Serve warm or at room temperature. Enjoy!