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!
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.