Cinnamon Roll Protein Pancakes

What’s better than waking up to the aroma of freshly made pancakes? Well, waking up to the irresistible scent of Cinnamon Roll Protein Pancakes wafting through your kitchen is a whole new level of delightful! These pancakes are not just a treat for the senses; they are a nutritious twist on a classic favorite. Picture yourself on a lazy weekend morning, the sun streaming through the window, as you indulge in a stack of fluffy pancakes layered with a sweet cinnamon filling and topped with a creamy spread. It’s a breakfast that feels like a cheat day without the guilt. I’ve had countless mornings where I craved comfort food, and these pancakes never disappoint. You can whip them up in no time, and they’re perfect for that brunch with friends or a cozy breakfast for one. Honestly, once you try them, you’ll wonder how you ever lived without them!

Cinnamon Roll Protein Pancakes Ingredients

When it comes to the ingredients for Cinnamon Roll Protein Pancakes, each one serves a purpose, coming together to create a harmonious balance of flavor and nutrition. This recipe focuses on wholesome components that not only taste great but also provide the energy you need for the day ahead.

• 4 tablespoons low-carb vanilla whey isolate protein powder – This provides a protein boost that keeps you full longer.
• 2 1/2 teaspoons cinnamon – A warm spice that adds flavor and aroma.
• 3/4 teaspoon monk fruit – A natural sweetener that gives a hint of sweetness without the calories.
• 2 1/2 to 3 tablespoons water – To achieve the right consistency for the filling.
• 1 tablespoon ghee melted (or butter), plus more for coating the griddle – Adds richness and prevents sticking.
• 6 tablespoons low-carb vanilla whey isolate protein powder – A key ingredient that ensures a protein-packed breakfast.
• 2 tablespoons coconut flour packed – A gluten-free option that adds fiber and texture.
• 2 teaspoons monk fruit – For sweetness in the pancake batter.
• 1 1/2 teaspoons cinnamon – To flavor the pancake batter itself.
• 1 teaspoon baking powder – Helps the pancakes rise and become fluffy.
• 1/4 teaspoon salt – Balances the sweetness.
• 1 large egg – Binds the ingredients together and adds moisture.
• 1/2 cup plain 2% Greek yogurt – Offers creaminess and additional protein.
• 3 tablespoons milk of choice – To adjust the batter’s consistency.
• 3 tablespoons full-fat cream cheese softened to room temperature – For a delicious topping that adds richness.
• 4 1/2 teaspoons monk fruit – Enhances the flavor of the cream cheese topping.
• 2 to 3 teaspoons milk of choice – To thin out the cream cheese topping if needed.

Directions for Cinnamon Roll Protein Pancakes

Making these pancakes is a joyful experience, and the process is straightforward. Follow these steps to create the perfect Cinnamon Roll Protein Pancakes that will have everyone asking for seconds!

1. In a medium bowl, whisk together 4 tablespoons low-carb vanilla whey isolate protein powder, 2 1/2 teaspoons cinnamon, and 3/4 teaspoon monk fruit for the filling. Stir in 2 1/2 to 3 tablespoons water until smooth and combined. Scoop the filling into a small Ziploc bag, cut a tip off one of the bottom corners, and set aside for later.
2. Heat up a nonstick griddle to medium heat (about 300°F) and rub with ghee to prepare the cooking surface.
3. In a large bowl, whisk together the remaining 6 tablespoons low-carb vanilla whey isolate protein powder, 2 tablespoons coconut flour, 2 teaspoons monk fruit, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt.
4. In a separate bowl, whisk together 1 large egg, 1/2 cup plain 2% Greek yogurt, 3 tablespoons milk of choice, and 1 tablespoon ghee. Pour this mixture into the flour mixture and stir until everything is well combined.
5. Using a scant 1/4 cup, pour the batter onto the heated griddle. Spread it out slightly to form pancakes about 3 inches wide.
6. When the edges start to set (about 30 seconds to 1 minute), pipe a spiral of the protein/cinnamon mixture onto each pancake. Leave about a 1/4-inch space on the edge so the filling doesn’t spill out.
7. Cook until golden brown on the bottom, about 3 minutes. You’ll know they are ready to flip when the edges look firm.
8. Gently flip the pancakes and cook until the other side is golden, about 3 to 4 minutes.
9. While the pancakes are cooking, place 3 tablespoons cream cheese in a medium, microwave-safe bowl. Microwave for only 5 to 10 seconds until the cream cheese just begins to melt.
10. Whisk in 4 1/2 teaspoons monk fruit, followed by 2 to 3 teaspoons milk, until smooth and well combined.
11. Serve the pancakes warm, covered with the cream cheese topping, and enjoy!

Substitutions and Tips

Making adjustments to your Cinnamon Roll Protein Pancakes can be fun and rewarding! Here are some great tips to help you customize the recipe to your preferences.

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or on a skillet.
• Freezing: These pancakes freeze well. Place layers of parchment paper between each pancake and store them in a ziplock bag for up to a month.
• Pairing: These pancakes pair beautifully with fresh fruit, yogurt, or even a drizzle of nut butter for an extra protein boost.
• Sweetness Level: Adjust the sweetness by adding more or less monk fruit depending on your taste preference.
• Serving Size: If you want smaller pancakes, use a tablespoon instead of a 1/4 cup to pour the batter onto the griddle.
• Gluten-Free Option: Make sure to use certified gluten-free oats if you’re using any flour substitutes.

Serving Ideas for Cinnamon Roll Protein Pancakes

When it’s time to serve your Cinnamon Roll Protein Pancakes, consider these delightful ideas to elevate your breakfast experience:

• With Fresh Fruits: Serve these pancakes topped with slices of banana, berries, or apples for a refreshing contrast.
• Brunch Gatherings: These pancakes are perfect for brunch with friends. Pair them with a fresh fruit salad and coffee for a full meal.
• Special Occasions: Use these pancakes as a base for a special breakfast on holidays or birthdays. Add whipped cream and sprinkles for a festive touch!
• Comforting Breakfast: Enjoy them with a cup of tea or coffee on a chilly morning for a cozy start to your day.
• Meal Prep: Make a batch on the weekend and enjoy them throughout the week for quick breakfasts or snacks.
• Seasonal Topping: In the fall, consider adding pumpkin spice or serving with warm apple-cinnamon compote.

FAQ

Conclusion

In summary, Cinnamon Roll Protein Pancakes offer a fantastic way to start your morning right with a perfect combination of flavor and nutrition. Whether you’re looking for a special weekend treat or a quick breakfast during a busy week, these pancakes won’t disappoint. So why not give them a try? You’ll find that they are not just easy to make but utterly delicious too!

Cinnamon Roll Protein Pancakes

Indulge in the delicious taste of Cinnamon Roll Protein Pancakes—a guilt-free breakfast that combines the comforting flavors of cinnamon rolls with a protein boost. Fluffy, flavorful, and easy to make, these pancakes are perfect for any breakfast or brunch occasion. Treat yourself to this healthy twist on a classic and get your day started right!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 6 servings

Calories 185 kcal

Equipment

• Wooden Spoon
• Frying Pan
• Whisk
• Mixing Bowl

Ingredients

  

• 4 tablespoons low-carb vanilla whey isolate protein powder
• 2 1/2 teaspoons cinnamon
• 3/4 teaspoons monk fruit
• 2 1/2 to 3 tablespoons water
• 1 tablespoon ghee melted (or butter), plus more for coating griddle
• 6 tablespoons low-carb vanilla whey isolate protein powder
• 2 tablespoons coconut flour packed
• 2 teaspoons monk fruit
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup plain 2% Greek yogurt
• 3 tablespoons milk of choice
• 3 tablespoons full-fat cream cheese softened to room temperature
• 4 1/2 teaspoons monk fruit
• 2 to 3 teaspoons milk of choice

Instructions

 

• In a medium bowl, whisk together the 4 tablespoons low-carb vanilla whey isolate protein powder, 2 1/2 teaspoons cinnamon, and 3/4 teaspoon monk fruit for the filling. Stir in the 2 1/2 to 3 tablespoons water until smooth and combined. Scoop the filling into a small Ziploc bag, cut a tip off one of the bottom corners, and set aside for later.
• Heat up a nonstick griddle to medium heat (about 300°F) and rub with ghee to prepare the cooking surface.
• In a large bowl, whisk together the remaining 6 tablespoons low-carb vanilla whey isolate protein powder, 2 tablespoons coconut flour, 2 teaspoons monk fruit, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt.
• In a separate bowl, whisk together 1 large egg, 1/2 cup plain 2% Greek yogurt, 3 tablespoons milk of choice, and 1 tablespoon ghee. Pour this mixture into the flour mixture and stir until everything is well combined.
• Using a scant 1/4 cup, pour the batter onto the heated griddle. Spread it out slightly to form pancakes about 3 inches wide.
• When the edges start to set (about 30 seconds to 1 minute), pipe a spiral of the protein/cinnamon mixture onto each pancake. Leave about a 1/4-inch space on the edge so the filling doesn’t spill out.
• Cook until golden brown on the bottom, about 3 minutes. You’ll know they are ready to flip when the edges look firm.
• Gently flip the pancakes and cook until the other side is golden, about 3 to 4 minutes.
• While the pancakes are cooking, place 3 tablespoons cream cheese in a medium, microwave-safe bowl. Microwave for only 5 to 10 seconds until the cream cheese just begins to melt.
• Whisk in 4 1/2 teaspoons monk fruit, followed by 2 to 3 teaspoons milk, until smooth and well combined.
• Serve the pancakes warm, covered with the cream cheese topping, and enjoy!

Notes

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or on a skillet.
• Freezing: These pancakes freeze well. Place layers of parchment paper between each pancake and store them in a ziplock bag for up to a month.
• Pairing: These pancakes pair beautifully with fresh fruit, yogurt, or even a drizzle of nut butter for an extra protein boost.
• Sweetness Level: Adjust the sweetness by adding more or less monk fruit depending on your taste preference.
• Serving Size: If you want smaller pancakes, use a tablespoon instead of a 1/4 cup to pour the batter onto the griddle.
• Gluten-Free Option: Make sure to use certified gluten-free oats if you're using any flour substitutes.

Keyword Cinnamon Roll Protein Pancakes, healthy pancake recipe, low-carb pancakes, protein-packed breakfast

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.