Though moister and denser than traditional coffee cake, this pancake coffee cake has become a personal favorite of mine since Lauren shared it with me a while ago. I sometimes substitute 1/2 mashed banana for 1/3 cup of the yogurt. I love that it makes a generous single-serving.
1/8teaspoonStevia (or sweetener of choice to taste - I used Truvia)
1/2cupfresh fruit (I used blueberries)
pinchbaking spice, cardamom, or cinnamon (if desired)
Mix all ingredients well and place in a large microwave safe mug that you have coated with nonstick spray.
Microwave on high until set, about 4 minutes. (Times will vary depending on your microwave.)
Enjoy warm or at room temperature.
The calories and/or WW Points of this recipe may vary depending on the kind of pancake mix you use. I have made this with Kodiak Protein Pancake Mix and BisQuick Heart Smart brands with good success.Though the recipe calls for stevia, you can substitute your sweetener of choice. I opted for Truvia. I also added a little bit of sweet baking spice. I used blueberries to make my pancake coffee cake, but feel free to substitute whatever fruit you like and have on hand. Chopped strawberries, raspberries, chopped peaches or pears, crushed or chopped pineapple, or shredded apple would all be delicious. Serving size: Entire Recipe8*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Lauren's Microwave Mug Pancake Coffee Cake
Amount Per Serving (1 entire recipe)
Calories 350Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.