Shelly's 5 Minute Cranberry Protein Microwave Cake
1 Egg, beaten
3 Tablespoons Milk (any)
2 Tablespoons Sugar Free Vanilla Torani Syrup
2 Tablespoons Cranberry Sauce
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
1 scoop Vanilla Protein Powder
2 Tablespoon Unsweetened Coconut (Almond Meal/Flour can be subbed)
1/4 teaspoon Cinnamon
Pinch salt
1 Measuring Cup or Microwave Safe Mug (I use a 2 cup measuring cup)
In a measuring cup or microwave safe mug, Mix egg, milk, syrup, cranberry and oil and combine thoroughly. In a separate bowl, mix pancake mix, coconut, protein powder, cinnamon and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes*. Let it sit for 3 or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
*Microwave wattage varies. Start with 2 minutes and add 20 second increments if needed till no liquid is seen, no moisture on top. My microwave is getting old and cakes now take 2 minute, 20 seconds in it.
I topped my slice with No Sugar Added Homemade Whipped Cream and a drizzle of more Cranberry Sauce thinned with a little SF Torani Vanilla Syrup. Cranberry not your thing...
Try the 30 (well not quite 30 but pretty darn close) other flavors of Eggface Protein Cakes.
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