20-Minute Mini Cake for Eight

Turn that pancake mix into a delicious, guilt-free super-fast cake with HALF the calories, fat and carbs as regular cake but 8x the protein! This Banana Hazelnut cake complimented with a chocolaty cinnamon cream cheese frosting will have your guests thinking you spent over an hour in the kitchen!

FlapJacked 20-Minute Mini Cake for Eight Recipe

 

INGREDIENTS – FOR CAKE
1-3/4 cup FlapJacked Banana Hazelnut Protein Pancake Mix
1-1/2 cup skim milk (or milk substitute)
1 large egg white

INGREDIENTS – FOR FROSTING
2 tbsp butter, room temperature
1/4 cup reduced fat cream cheese, room temperature
2 tbsp unsweetened Cocoa
1 tsp cinnamon
1/2 tsp vanilla extract
3/4 cup powdered sugar

 

NUTRITION
Serving Size: 1 slice
Servings: 8
Calories 190
Fat 6g
Carbs 24g      
Fiber 2g      
Sugar 17g 
Protein 11g

INSTRUCTIONS:
Mix all ingredients for frosting in a small bowl and mix on high with a hand mixer for 5 minutes until light and fluffy yet stiff. Scrape down the sides with the spatula as needed. Set aside.

In another small bowl combine ingredients for the cake and mix (Banana hazelnut mix, milk, egg white) with a whisk until well blended and bubble forming. Spray bottom of a small microwave-safe dish with cooking spray. (We used a 6"x 6" square stoneware dish. Any shape will work.) Pour 1/3 batter (about ½ cup) into the dish and microwave on high heat for 1 minute and 45 seconds. (Or until spongy and just done in the middle) When done, carefully flip upside down on a flat surface to cool. Repeat twice until batter is gone.

Once cooled (about 5 minutes) spread 1/3 of the frosting between each layer and spread the rest on top. Enjoy!