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Greatest plates · Breakfast
Peanut Butter Rice Cakes with a Vanilla Protein Shake
Rice cakes and peanut butter is a two-minute breakfast that never quite holds you until lunch on its own. The shake alongside is what makes it a meal — vanilla, cold milk, and a spoon of cinnamon.
Serves 2Prep 5 minBreakfastdairy
Containsdairy · peanut
KalaPlate Original
Protein 30%Carbs 27%Fat 43%
About 537 kcal a serve — 41 g protein, 37 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Spread the rice cakes
SpreadSpread the peanut butter over the rice cakes, right to the edges. Do this while the peanut butter is at room temperature — straight from a cold cupboard it tears them.
On the boardSpread →
2 min
Blend the shake
BlendPut the cold milk in the blender FIRST, then the protein powder and cinnamon on top. Liquid first is what stops the powder packing into the bottom and refusing to mix. Blend for thirty seconds.
In the blenderBlend →
1 min
Serve together
ServePour the shake into two tall glasses and serve with the rice cakes. Eat them straight away — peanut butter softens a rice cake within a few minutes.
Cook's noteNo blender? A jar with a tight lid and thirty seconds of shaking does the same job, as long as the milk goes in before the powder.
Estimated per serve
537 kcal · 41 g protein · 37 g carbs · 27 g fatestimates, within ~10%
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