Cinnamon Roll Protein Pancakes
Servings 8 Pancakes
Ingredients
Pancake Batter:
- 1 1/2 cups oat flour or mix of oat/almond flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar or sweetener
- 1 1/4 cups milk dairy or plant-based
- 1 large egg
- 3 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- Optional: 1 scoop unflavored or vanilla protein powder
Cinnamon Swirl:
- 1/4 cup unsalted butter or coconut oil melted
- 1/4 cup brown sugar or coconut sugar
- 1 tbsp ground cinnamon
Cream Cheese Glaze:
- 4 oz Greek yogurt cream cheese or regular cream cheese softened
- 1/2 cup powdered sugar or powdered sweetener
- 1/2 tsp vanilla extract
- 2-3 tbsp milk or almond milk
Instructions
- Prepare Cinnamon Swirl: Mix melted butter, brown sugar, and cinnamon. Set aside.
- Combine oat flour, baking powder, salt, and sugar.
- In a separate bowl, mix milk, egg, melted coconut oil/butter, vanilla extract, and optional protein powder.
- Combine wet and dry ingredients until just mixed.
- Heat Pan: Preheat non-stick skillet or griddle over medium heat. Lightly grease.
- Assembly: Pour pancake batter onto skillet. Immediately swirl cinnamon mixture on top. Cook until bubbles form (approx. 2-3 mins).
- Flip & Cook: Carefully flip pancakes and cook until golden brown (approx. 1-2 mins).
- Beat softened cream cheese until smooth.
- Gradually add powdered sugar, vanilla extract, and milk until creamy.
- Serve: Stack pancakes, generously drizzle with glaze.
