Protein Pancakes inspired by cinnamon rolls that are healthy, filling, and gluten free with a delicious swirl of cinnamon, butter, and brown sugar
I have a deep love of protein pancakes.
I don't feel guilty about it though because they are healthy and they keep me full for hours and make me happy every morning.
They are one of those things that I look forward to and make me want to get out of bed in the morning. It's the little things...
Anywho, eating the same breakfast every single morning can lead to some serious breakfast burn-out, so I am always trying to come up with a different spin on my regular protein pancakes.
So far, I've made regular, pumpkin, oven-baked, carrot cake, and funfetti.
Today, I've got a new flavor and it's a cinnamon roll.
No, these don't taste just like a cinnamon roll but they have great cinnamon flavor with a swirl of butter, cinnamon, and brown sugar.
I made regular protein pancakes with some added cinnamon and vanilla then added a swirl of butter, cinnamon, and brown sugar to take these to the next level.
Just so you know, the cinnamon sugar swirl part can sort of burn so cook these on a lower heat. And I made sure to cook them a little more on the non-swirl side. I also tried to mix the cinnamon sugar swirl into the batter and that wasn't any better.
I much preferred the pancakes with the swirl on one side instead of mixed into the pancake. I could taste it better.
By the way, today is National Pancake Day. So go ahead and celebrate with these Cinnamon Roll-inspired Protein Pancakes. Enjoy!
Cinnamon Roll Protein Pancakes
Ingredients
For the pancakes:
- 1 cup oats {regular or quick}
- 4 eggs or 1 cup egg substitute
- 1 cup cottage cheese
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1 tablespoon butter
- ½ tablespoon brown sugar
- 1 tablespoon water
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Add all of the pancake ingredients to a food processor or blender. Blend until completely combined and smooth. Let sit for at least 5 minutes.
- Meanwhile, melt butter in the microwave. Stir in sugar, water, cinnamon, and vanilla extract. Set aside.
- Heat a large non-stick skillet or griddle over medium heat.
- Add pancake batter to pan {it makes about two regular sized pancakes}. Using a teaspoon, swirl the cinnamon swirl mixture onto the pancake. Cook for about 4-5 minutes or until tiny bubbles form on the top of the pancake.
- Flip and cook another 2-3 minutes until done.
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