What could be better than a protein packed pancake that tastes like a cinnamon bun? Not a lot! Our Cinnamon Roll Protein Pancake delivers a whopping 17g of protein per pancake and only 4g of fat and 17g of carbs! Topped with a delicious maple frosting, these babies are sure to be a Sunday Brunch winner or high protein mid week snack!
Cinnamon Roll Protein Pancakes (makes 3 pancakes):
1/2 cup of oat flour (or put 1/2 cup of rolled oats in a food processor and grind until fine)
1 tsp baking powder
1 scoop Blue Star Iso Smooth Vanilla Whey Protein
1 tsp stevia
1 tsp+1/2 tsp cinnamon
1 egg white
1/4 cup plain 2% Greek yogurt
3 tbsp unsweetened almond milk
1 tsp coconut oil (for frying)
3 tbsp plain 2% Greek yogurt
1 tbsp maple syrup
1) Combine the dry ingredients (only 1/2 tsp of cinnamon) until combined. Whisk the wet ingredients in a medium bowl (except for the coconut oil). Once combined add in the dry ingredients until just combined (don’t over mix).
2) Separate out 4 tbsp of the batter and add the remaining 1 tsp of cinnamon to this mixture. Put this mixture into a small ziplock bag and cut one of the corners off to make a piping bag.
3) Make the icing by combining 3 tbsp yogurt with 1 tbsp maple syrup and set aside.
4) Heat the coconut oil over medium heat then add the plain pancake mixture to the pan in 3 equal rounds. Pipe the cinnamon batter in the piping bag/ziplock in a swirl pattern on top of each pancake. Fry for about 3 mins before flipping each over. Cook for another 2-3 mins or until cooked through. Serve topped with the icing mixture and enjoy! Wanting a little added sweetness? Add a sprinkle of cinnamon and sugar on top 😉
Macronutrient Breakdown (per pancake):