Prep Time:
10 mins
Cook Time:
2 mins
Total Time:
12 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.
Cook's Note:
Yogurt can be substituted for peanut butter. Peanut butter and yogurt are optional, use a little more for moister cake and a little less for dryer cake. Other ingredients can be substituted for flavor.
Nutrition Facts (per serving)
309
Calories
19g
Fat
26g
Carbs
10g
Protein
