Ingredients
- 1 Egg, beaten
3 Tablespoons Milk (I used Vanilla Soy)
2 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
2 Tablespoons Banana, mashed
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 Tablespoon Pecans, chopped
1 scoop Vanilla Protein Powder
Pinch salt
1 Measuring Cup or Microwave Safe Mug
In a measuring cup or microwave safe mug, Mix egg, milk, syrup, banana and oil and combine thoroughly.
In a separate bowl, mix pancake mix, cinnamon, nutmeg, nuts, protein powder and salt.
Tip dry into wet and stir till combined.
Nuke in microwave for 2 minutes*. *Microwave wattage varies. Mine takes 2:20 but start with 2 minutes and add 20 second increments if needed.
Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate.
Yields 4-5 slices.
Bananas Foster Topping
(Non-Alcoholic No Sugar Added)
1 Banana, sliced
1 teaspoon Butter
1 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
dash Cinnamon
dash Nutmeg
2 Tablespoons Pecans, chopped
Heat butter and bananas in a non stick pan. Add syrup, nuts and seasonings. Toss lightly to coat and warm through. Top slices of 5 Minute Sugar Free Banana Caramel Nut Cake with mixture.
Description
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