Lightly grease 2 (two) mugs or ramekins that hold at least 6 ounces each.
In a medium bowl, whisk together the almond flour, protein powder, cinnamon, baking powder, and salt.
Add the egg, almond milk, oil, and vanilla extract and stir until the batter is smooth. Divide evenly between the two mugs.
Microwave one at a time on 50% power for 60 to 90 seconds, until the pancake is puffed and just cooked through. Do not overcook.
Remove and let cool a few minutes before serving.
