Peanut Butter Mug Cake

I debated even making a recipe for this, because it's just that simple, but this is seriously one of my staple sweet treats and something I ate almost every night after dinner when I was on my weight loss journey.

I love pancakes, waffles, french toast and all of that good stuff, but taking out a pan and flipping each individual pancake is so tedious. I wanted something super quick and delicious for dessert last night after a long day, and this was the perfect treat.

Easy, tasty, high-protein, low-maintenance, and little dish washing involved--the perfect recipe!

MACROS:

CALORIES: 423 calories

PROTEIN: 33.4 grams

CARBOHYDRATES: 41 grams

FAT: 13.7 grams

INGREDIENTS:

- 62 grams kodiak cake pancake mix

- 16 grams protein powder of choice (I used legion birthday cake whey+)

- 22 grams all natural peanut butter

- sweeteners of choice

DIRECTIONS:

1. In a microwave-safe bowl sprayed with cooking spray, mix your dry ingredients and well combine. Slowly add water until desired consistency, it should be a little thinner than pancake batter.

2. I added sugar free syrup, stevia, and cinnamon into the batter, and I also added some frozen blueberries for extra flavor.

3. When the batter is to your desired consistency, microwave for 1 minute. Take it out, poke holes in the top of the cake, and pour a little syrup on top, and microwave for another 30 seconds.

4. Top with peanut butter and enjoy!