Cinnamon Roll Greek Yogurt Protein Pancakes

Prep Time 10 mins

Cook Time 6 mins

Total Time 16 mins

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Servings: 3

Best Season: Suitable throughout the year

Dietary: Refined Sugar Free

Ingredients

Pancake Base

3/4 cup flour (organic all purpose or oat flour)
30 g protein powder (organic; I like vanilla)
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1 tbsp monk fruit (or any sweetener of choice; I used brown monk fruit)
3/4 cup plain nonfat Greek Yogurt
1/2 cup almond milk (unsweetened)
1 egg (large, organic; can also use 3 tbsp liquid egg whites)
1 tsp vanilla extract

Filling:

3 tbsp butter (softened butter or coconut oil. I use grass-fed butter.)
1/4 cup brown monk fruit (or coconut sugar. You can use any sweetener you prefer. I used brown monk fruit.)
2 tbsp cinnamon

Glaze/Frosting:

4 oz cream cheese (You can also use Greek yogurt if you want a lower calorie option.)
1/4 cup powdered monk fruit (or powdered sugar substitute of choice)
1/2 tsp vanilla extract
2 tsp almond milk (2-4 teaspoons, or as needed until you get your desired consistency.)
1 tbsp butter (softened butter or coconut oil. I used grass-fed butter.)

Instructions

1
In a small bowl, combine the butter, brown monk fruit, and cinnamon until fully incorporated. Transfer the mixture to a piping bag or a Ziplock bag with one corner snipped. Set aside.
2
In another bowl, make the glaze by mixing the cream cheese, monk fruit, vanilla, butter, and a splash of almond milk to reach your desired consistency. Use a hand mixer for best results. Transfer the glaze to a separate piping bag or Ziplock bag with the corner snipped and set aside.
3
Preheat a griddle or large skillet over medium and spray with non-stick spray.
4
In a large bowl, whisk together the flour, protein powder, baking powder, salt, and cinnamon.
5
Add the egg, milk, Greek yogurt, and vanilla to the dry ingredients. Mix until just combined, being careful not to overmix.
6
Divide the batter into 6 equal portions. I cook my pancakes in batches of 2 at a time. Pour the first two pancakes onto the heated griddle or skillet and let them cook for 1 to 2 minutes.
7
Once the pancakes start to set, pipe the cinnamon filling onto the top of each one in a "swirl" pattern. Cook for another minute.
8
Carefully flip each pancake and cook for another 1 to 2 minutes. The cinnamon swirl may "ooze" out slightly—this is normal!
9
Flip each pancake one more time and allow the plain side to soak up any of the oozed-out cinnamon mixture. Remove from the griddle and repeat with the remaining batter.
10
Once all pancakes are cooked, top with the cream cheese glaze and a drizzle of maple syrup if desired. Enjoy!

Nutrition Facts

Servings 3

Serving Size 2 pancakes (base only)

Amount Per Serving
Calories 207kcal

% Daily Value *
Total Fat 3g5%
Saturated Fat 0.8g4%
Cholesterol 74.2mg25%
Sodium 169.5mg8%
Total Carbohydrate 27.3g10%
Dietary Fiber 1g4%
Sugars 2.2g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

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