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Cinnamon Bun Protein Cake Bake

This Cinnamon Bun Protein Cake Bake is soft, fluffy, and topped with a sweet cinnamon glaze that gives full bakery vibes—without the sugar crash.
Course: Breakfast, Dessert, Dinner, lunch, Snack
Cuisine: American
Keyword: healthy pancakes, healthy recipe, high protein, pancake recipes, protein
Servings: 1
Author: Chef Allie's Kitchen

Equipment

  • Microwave safe container
  • Microwave

Ingredients

WET INGREDIENTS

  • 1/2 Banana Mashed
  • 1 Egg
  • 2 TBSP Egg whites
  • 3 TBSP Nonfat Greek yogurt I used ALDI brand
  • 1 TBSP Unsweetened almond milk I used ALDI brand
  • 1 Splash Vanilla extract

DRY INGREDIENTS

  • 3 TBSP Kodiak pancake mix
  • 1/2 scoop 1st Phorm CTC (Cinnamon Toast Crunch) protein powder Grab HERE
  • 2 tsp Simply Delish sugar free instant vanilla pudding mixed with
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1 Pinch Salt

TOPPING

  • 1 TBSP Truvia Sweet Complete brown sugar sweetener with stevia leaf
  • 1 tsp Olive oil or Avocado oil

GLAZE

  • 1/2 Scoop 1st Phorm CTC (Cinnamon toast crunch) protein powder Grab HERE
  • 1-2 tsp Unsweetened almond milk or water

Instructions

  • Spray the microwave safe dish with cooking spray
  • Mash the banana on the bottom of the dish
  • Add the wet ingredients and mix until combined
  • Add the dry ingredients and mix until combined, do not overmix
  • Sprinkle the brown sugar over the top and swirl into batter
  • Drizzle the olive oil on top and do another quick swirl
  • Place container into the microwave for 1 minute
  • Continue with 30 second intervals until the center is the slightest jiggly
  • Let sit for 2-3 minutes
  • While it is sitting/setting up, mix the glaze ingredients together until drizzle consistency or frosting consistency (little milk at a time)
  • Drizzle over the top and enjoy with some pancake syrup of choice