Cinnamon Swirl Pancake Mug Cake
Breakfast
mug cake
breakfast
high protein
pancake
Single Serving
Kelton Maloy · ★★★★★
Cinnamon Swirl Pancake Mug Cake
PREP 2 min · COOK 90 sec · SERVES 1
1 SERV
EASY
2 min
90 sec
Ingredients
For the Cake
3 tbsp oat flour (or blend rolled oats)
1 scoop vanilla whey protein powder
1/2 tsp baking powder
1/2 tsp cinnamon
Pinch of salt
1 large egg
3 tbsp nonfat Greek yogurt
2 tbsp milk
1 tsp maple syrup
1/2 tsp vanilla extract
For the Swirl
1 tbsp light brown sugar
1/4 tsp cinnamon
1/2 tsp nonfat Greek yogurt
For the Top
1-2 tbsp sugar-free maple syrup, warmed
Pinch of cinnamon sugar for top crust
Method
1
Grab a wide microwave-safe mug. Add oat flour, protein powder, baking powder, 1/2 tsp cinnamon, and salt. Whisk dry with a fork.
2
Crack in the egg, add Greek yogurt, milk, maple syrup, and vanilla. Stir hard until smooth and thick like pancake batter.
3
Make the swirl in a tiny bowl: stir brown sugar, 1/4 tsp cinnamon, and 1/2 tsp Greek yogurt into a thick paste.
4
Drop spoonfuls of swirl on top of the batter. Run a butter knife through in a figure-eight motion to swirl. Do not over-swirl.
5
Dust the top with a pinch of cinnamon sugar.
6
Microwave on high for 80 to 90 seconds. Start checking at 70. The top should be set and spring back when tapped.
7
Let rest 30 seconds. Warm the sugar-free maple syrup in the microwave for 10 seconds.
8
Pour the warm syrup over the top in a slow stream. It pools into the soft center. Eat directly from the mug.
Macros
310
Calories
27g
Protein
7g
Fat
32g
Carbs
Per serving · approximate values