Cinnamon Roll Protein Pancakes
If you’ve been following me around for a while you undoubtedly know I love sweets. Cinnamon rolls are one of my weaknesses.
With a good cream cheese frosting.
It may be no surprise to you that my first jobs were at a beauty shop and Cinnabon. I’ve always liked making my work something I enjoy….for the most part.
I had some amazing cinnamon roll pancakes at a restaurant once and I thought… I could make these in a “healthier” version.
And…
So I did!
Here is the recipe for the most amazing cinnamon roll protein pancakes. The basic protein pancake recipe I use is Betty Rocker’s and I just spice it up using different options.
Ingredients
- For the pancake
- This is Betty Rockers Pancake recipe I just doctored it up
- 1/2 cup almond flour
- 3 TBLS vanilla protein powder
- 1 tsp baking soda
- 1/2 tea cinnamon
- 1 TBLS Chia seed
- 3 T Almond milk
- 1 TBLS Greek Yogurt
- 2eggs
- For the cinnamon filling:
- 1/2 cup coconut sugar
- 1/3 cup coconut oil melted
- 1 TBLS Cinnamon
- Melt the coconut oil if it’s at room temp and hard. Just enough to be liquid, not hot so it doesn’t melt the bag. Then add the cinnamon and coconut sugar. Put in fridge for 30 min or so to get a little hard but not too runny.
- Frosting: This will make enough for a few batches of pancakes. I like to make it and freeze or just put in fridge for when I make them later.
- 1 cream cheese brick
- 1/2 stick of butter
- 3 TBLS Maple Syrup or 1/2 cup of Lakanta (Monkfruit) Powdered Sugar or you can mix them too.
- 1 tea vanilla
- 1/2 tea almond baking immulsion . You don’t have to include this but I like the almond flavor
Instructions
- Mix up all the pancakes ingredients with a blender. Set aside.
- Then the filling part can get a little messy. Make this first and put in fridge or freezer. I put the coconut sugar, cinnamon and melted coconut oil in a small freezer plastic bag and then put in the fridge or freezer to get harden for 20 min or so. Careful the coconut oil is not too hot or it will melt the plastic sandwich bag. If the coconut oil is hard, make sure to melt it over the stove.
- Once the cinnamon filling is cold and harden you will pour the batter over the griddle like a normal pancake, (I use coconut oil as a non stick first before pouring batter) then this is where the magic happens. Cut the corner of the cinnamon roll filling bag so theres a hole so you swirl the filling around the pancake like its a cinnamon roll. Once cooked on that side flip it over and cook on the other side.
- Once its cooked, quickly smoother it with the frosting and get ready for your tastebuds to have a party!
These are a great “healthier option” to that crazy sugary cinnamon roll that is so good. Much less sugar and fat with loaded protein in the pancake.
To increase protein and lessen sugar, you could also put some protein powder in the frosting and cut out some of the Lakanta powdered Monkfruit sweetner because most protein powders have some sort of sweetener.
Let me know if you try it! And don’t forget to click the follow button and make sure to subscribe below to receive my updated content.
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