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Ingredients
- 1 egg, beaten
- 3 tablespoons milk (I used Vanilla Soy)
- 2 tablespoons sugar free torani syrup (I used Sugar Free Peppermint)
- 2 tablespoons canola oil
- 3 tablespoons multigrain pancake mix (I use this)
- 2 tablespoons cocoa
- 1 scoop chocolate protein powder
- 1 pinch salt
Method
- 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 on full power for 2 minutes* adding 20 seconds if still wet on top. *Microwaves vary and mine is getting old so I just recently upped the time these cook to 2 minutes and 20 seconds on mine. Let the cake sit for three or so minutes (it pulls away from the sides) before tipping it onto a plate. Yields 4-5 slices. You can serve it warm or I love these cakes when they cool I think they taste even more chocolatey.
- Top with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes, Chocolate Mint Candies or grated Sugar Free Andes Mint Chocolate.
