Protein Mug Cake AND Pancake Recipe

I made my first ever protein mug cake sometime last week & since then I have been determined to come up with a recipe that wasn't always as dense as a bagel cause that's exactly how mine kept coming out. They didn't taste all that bad really they just were impossible to swallow without almost choking and dying which I wasn't really up for at 9am... So after a lot of trial and error (definitely a lot of error) I finally locked down a solid protein mug cake recipe on Wednesday. Happy hump day to me!

Well come Thursday morning I was a little burnt out on mug cakes. Reasonably so since I'd been eating them for breakfast for like 7 days straight at this point and the first ones sucked as I mentioned but I still wanted something similar so being the incredibly bright thinker that I am, I decided protein pancakes were the way to go. But since I was feeling a little lazier than usual yesterday I didn't really feel like playing food scientist to come up with the perf protein pancake recipe so instead I thought I'd just use my mug cake recipe...except without the mug...and with a skillet.


To my surprise they came out really good! I cooked them just a little too long but that's cause these suckers cook faaaast and I like a slightly doughy middle but no worries cause I nailed it when I made them again this morning (yeah yeah I know I'm probably gonna get burnt out on these too but let me live, ok??). So for those of you that like cake of the mug or pan variety for breakfast like myself, check out my recipe below and see what you think!

Protein Mug/Pan Cake Recipe

• 1 scoop Protein Powder of choice
• 1/2 tbsp Baking Mix or Pancake Mix, dry
• 1/2 tbsp Coconut Flour (if you don't have it or don't want to use it, omit the coconut flour and use 1 tbsp pancake mix instead of just a 1/2 tbsp)
• 1/4 tsp Baking Powder 
• 1 egg white (or 2 tbsp liquid egg whites)
• 2 tbsp almond milk, skim, 2%, whatever 'milk' you have
• Water, as needed (mug cake should have a thicker batter similar to that of a cake while the pancake batter can be thick or thin depending on your preference)

Directions:

1. Mix together dry ingredients (right in the mug if making mug cake). Then add in liquid ingredients and stir until combined.

2. For mug cake: microwave batter in mug for 45-60 seconds. The time will depend on your microwave so I suggest stopping at 45 to check if its done and adding more time if it is not.

3. For pancakes: pour batter onto hot griddle or skillet. Flip once bubbles start to form in batter then cook for about 1 minute on the other side (more or less depending on type of protein but these do cook VERY fast so watch them closely)

Serve hot and with topping or spread of choice. Enjoy!