Ingredients
- 1 Egg, beaten
- 3 Tablespoons Milk
- 2 Tablespoons Sugar Free Torani Syrup (any flavor)
- 1 Tablespoon Canola Oil
- 3 Tablespoons Multigrain Pancake Mix
- 2 Tablespoons Unsweetened Cocoa
- 1 scoop (50 cc-ish) Chocolate Protein Powder
- Pinch salt
- Measuring Cup or Microwave Safe Mug
Preparation
Step 1
In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt.
Tip dry into wet and stir till combined.
Nuke in microwave for 2-3 minutes (microwave strength varies, look for dry top.)
Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
Serve with Whipped Cream, Sugar Free Chocolate Syrup, Sugar Free Caramel Syrup (Smuckers), Raspberries, Strawberries, Cherries, Sliced Bananas, Melted Peanut Butter, a sprinkle of Nuts, a scoop of Protein Ice Cream or Sugar Free Warm Vanilla Custard.
You can also turn these into mini muffins by pouring the same recipe above into a 12 cup mini muffin tin and baking at 350 for 10 minutes. I love to drop a single frozen cherry in each middle and make chocolate covered cherry muffins.