Cinnamon Roll Protein Pancakes
Start your day on a sweet note with these delicious Cinnamon Roll Protein Pancakes! They combine the warm, comforting flavors of cinnamon rolls with the health benefits of protein-packed ingredients. Perfect for breakfast or a post-workout treat, these pancakes are not only nutritious but also incredibly satisfying. Get ready to whip up a stack of pancakes that taste indulgent while keeping your health goals in check!
What You’ll Love About This Recipe
- Deliciously fluffy pancakes with a hint of cinnamon.
- High in protein to keep you full and energized.
- Low in carbs, making them a great option for various diets.
- Easy to prepare with simple ingredients that you likely have on hand.
- Can be customized with your favorite toppings.
What Goes Into Cinnamon Roll Protein Pancakes
- 4 tablespoons low-carb vanilla whey isolate protein powder – Boosts the protein content.
- 2 1/2 teaspoons cinnamon – Provides that classic cinnamon roll flavor.
- 3/4 teaspoons monk fruit – A natural sweetener that keeps the sugar low.
- 2 1/2-3 tablespoons water – Helps to adjust the consistency of the batter.
- 1 tablespoon ghee, melted (or butter) – Adds richness and flavor.
- 6 tablespoons low-carb vanilla whey isolate protein powder – For the pancake base.
- 2 tablespoons coconut flour, packed – Adds a light texture and healthy fats.
- 2 teaspoons monk fruit – Another layer of sweetness.
- 1 1/2 teaspoons cinnamon – Enhances the cinnamon flavor in the pancakes.
- 1 teaspoon baking powder – Helps the pancakes rise.
- 1/4 teaspoon salt – Balances the sweetness.
- 1 large egg – Binds the ingredients together.
- 1/2 cup plain 2% Greek yogurt – Adds moisture and protein.
- 3 tablespoons milk of choice – Adjusts the batter’s consistency.
- 3 tablespoons full-fat cream cheese, softened to room temperature – For a creamy, decadent topping.
- 4 1/2 teaspoons monk fruit – Sweetening the cream cheese topping.
- 2-3 teaspoons milk of choice – To achieve the desired cream cheese frosting consistency.
Equipment Breakdown
- Mixing bowls – For combining ingredients smoothly.
- Whisk – To mix the batter thoroughly and avoid lumps.
- Griddle or non-stick skillet – For cooking your pancakes evenly.
- Spatula – To flip the pancakes without making a mess.
- Measuring cups and spoons – For accurate ingredient measurements.
Cinnamon Roll Protein Pancakes: How It’s Done
Step 1: Prepare the Cinnamon Swirl Mixture
In a small bowl, combine the 4 tablespoons of low-carb vanilla whey isolate protein powder, 2 1/2 teaspoons of cinnamon, 3/4 teaspoons of monk fruit, and 2 1/2-3 tablespoons of water. Mix until you form a smooth paste. Set aside.
Step 2: Make the Pancake Batter
In a larger mixing bowl, whisk together the 6 tablespoons of low-carb vanilla whey isolate protein powder, 2 tablespoons of coconut flour, 2 teaspoons of monk fruit, 1 1/2 teaspoons of cinnamon, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
Step 3: Add the Wet Ingredients
Add the large egg, 1/2 cup of plain 2% Greek yogurt, 3 tablespoons of your milk of choice, and 1 tablespoon of melted ghee (or butter) to the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.
Step 4: Heat the Griddle
Preheat your griddle or non-stick skillet over medium heat. Lightly coat it with ghee or butter.
Step 5: Cook the Pancakes
Pour about 1/4 cup of pancake batter onto the griddle. Before flipping, squeeze some of the cinnamon swirl mixture in a spiral onto the pancake. Cook for about 2-3 minutes until bubbles form on the surface, then carefully flip and cook for another 2-3 minutes until golden brown.
Step 6: Prepare the Cream Cheese Topping
In a small bowl, mix the 3 tablespoons of softened full-fat cream cheese, 4 1/2 teaspoons of monk fruit, and 2-3 teaspoons of milk until smooth. Adjust the milk as needed to achieve your desired consistency.
Step 7: Serve with Love
Stack your pancakes high, drizzle with the cream cheese topping, and sprinkle with extra cinnamon if desired. Serve immediately and enjoy every bite of your Cinnamon Roll Protein Pancakes!
Ingredient Swaps & Substitutions
- Instead of ghee, you can use coconut oil for a dairy-free option.
- For a nut-free version, substitute coconut flour with almond flour.
- Feel free to use any protein powder you prefer, but ensure it’s low-carb if you are watching your intake.
- Greek yogurt can be replaced with unsweetened applesauce for a dairy-free alternative.
Don’t Do This
Do not skip the resting time for the batter; letting it sit for a few minutes helps the ingredients meld together, resulting in fluffier pancakes. Also, avoid cooking on high heat as it may burn the pancakes before they cook through.
Keep It Fresh: Storage Guide
These Cinnamon Roll Protein Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. They can be kept frozen for up to 2 months. Reheat in the microwave or toaster before serving.
Cinnamon Roll Protein Pancakes Q&A
Can I make these pancakes vegan?
Yes! To make them vegan, you can substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) and replace Greek yogurt with a dairy-free alternative like coconut yogurt.
Can I use regular flour instead of coconut flour?
While you can use regular flour, it will change the texture and nutritional profile of the pancakes. If you opt for all-purpose flour, you may need to adjust the amount since coconut flour absorbs more moisture.
How can I make these pancakes sweeter?
If you prefer sweeter pancakes, you can increase the amount of monk fruit or add a drizzle of maple syrup or honey before serving.
What toppings pair well with these pancakes?
These pancakes are delicious topped with fresh fruit, a dollop of yogurt, or a sprinkle of nuts. Feel free to get creative with your favorite toppings!
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The Takeaway
These Cinnamon Roll Protein Pancakes are a delightful way to enjoy breakfast without compromising on flavor or nutrition. They are easy to make, delicious, and can be customized to suit your preferences. Whether you’re looking for a hearty breakfast or a post-workout snack, these pancakes are sure to satisfy your cravings and fuel your day. So, gather your ingredients and get ready to indulge in a guilt-free treat!
Cinnamon Roll Protein Pancakes
Ingredients
Equipment
Method
- In a small bowl, combine the 4 tablespoons of low-carb vanilla whey isolate protein powder, 2 1/2 teaspoons of cinnamon, 3/4 teaspoons of monk fruit, and 2 1/2-3 tablespoons of water. Mix until you form a smooth paste. Set aside.
- In a larger mixing bowl, whisk together the 6 tablespoons of low-carb vanilla whey isolate protein powder, 2 tablespoons of coconut flour, 2 teaspoons of monk fruit, 1 1/2 teaspoons of cinnamon, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Add the large egg, 1/2 cup of plain 2% Greek yogurt, 3 tablespoons of your milk of choice, and 1 tablespoon of melted ghee (or butter) to the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat your griddle or non-stick skillet over medium heat. Lightly coat it with ghee or butter.
- Pour about 1/4 cup of pancake batter onto the griddle. Before flipping, squeeze some of the cinnamon swirl mixture in a spiral onto the pancake. Cook for about 2-3 minutes until bubbles form on the surface, then carefully flip and cook for another 2-3 minutes until golden brown.
- In a small bowl, mix the 3 tablespoons of softened full-fat cream cheese, 4 1/2 teaspoons of monk fruit, and 2-3 teaspoons of milk until smooth. Adjust the milk as needed to achieve your desired consistency.
- Stack your pancakes high, drizzle with the cream cheese topping, and sprinkle with extra cinnamon if desired. Serve immediately and enjoy every bite of your Cinnamon Roll Protein Pancakes!
Notes
- Do not skip the resting time for the batter; it helps the ingredients meld for fluffier pancakes.
- For a dairy-free option, substitute ghee with coconut oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes in a single layer for up to 2 months for longer storage.
- Feel free to customize with your favorite toppings like fresh fruit or nuts.
