Cinnamon Roll Protein Pancakes

Start your day with these fluffy, protein-packed Cinnamon Roll Protein Pancakes that taste indulgent while keeping your health goals in check!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: American

For the Cinnamon Swirl:

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 teaspoon monk fruit A natural sweetener that keeps the sugar low.
2 1/2-3 tablespoons water Helps to adjust the consistency of the batter.

For the Pancake Batter:

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.

For the Cream Cheese Topping:

3 tablespoons full-fat cream cheese Softened to room temperature, for a creamy 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.

Instructions

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!

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.