Protein Cinnamon Roll Pancake Bowls

35 mins
Serves 1
instagram.com

Directions

  1. 1Preheat the oven to 180°C or 350°F.
  2. 2Preheat the oven to 180°C or 350°F.
  3. 3Preheat the oven to 180°C or 350°F.
  4. 4Add an egg to each oven-safe glass bowl.
  5. 5Add an egg to each oven-safe glass bowl.
  6. 6Add an egg to each oven-safe glass bowl.
  7. 7Add 50g of yogurt to each bowl.
  8. 8Add 50g of yogurt to each bowl.
  9. 9Add 50g of yogurt to each bowl.
  10. 10Add 70ml of milk to each bowl.
  11. 11Add 70ml of milk to each bowl.
  12. 12Add 70ml of milk to each bowl.
  13. 13Add 35g of all-purpose flour to each bowl.
  14. 14Add 35g of all-purpose flour to each bowl.
  15. 15Add 35g of all-purpose flour to each bowl.
  16. 16Add 25g of vanilla protein powder to each bowl.
  17. 17Add 25g of vanilla protein powder to each bowl.
  18. 18Add 25g of vanilla protein powder to each bowl.
  19. 19Add 1 tsp of sweetener and 0.5 tsp of baking powder to each bowl.
  20. 20Add 1 tsp of sweetener and 0.5 tsp of baking powder to each bowl.
  21. 21Add 1 tsp of sweetener and 0.5 tsp of baking powder to each bowl.
  22. 22Add a dash of cinnamon to each bowl.
  23. 23Add a dash of cinnamon to each bowl.
  24. 24Add a dash of cinnamon to each bowl.
  25. 25Mix the ingredients in each bowl until well combined and no lumps remain.
  26. 26Mix the ingredients in each bowl until well combined and no lumps remain.
  27. 27Mix the ingredients in each bowl until well combined and no lumps remain.
  28. 28Melt 5g of butter and mix with 1-2 tsp of cinnamon and 2-3 tsp of the pancake batter (optional: add 1 tbsp sweetener).
  29. 29Melt 5g of butter and mix with 1-2 tsp of cinnamon and 2-3 tsp of the pancake batter (optional: add 1 tbsp sweetener).
  30. 30Melt 5g of butter and mix with 1-2 tsp of cinnamon and 2-3 tsp of the pancake batter (optional: add 1 tbsp sweetener).
  31. 31Pour the cinnamon swirl mixture into a ziplock bag and snip a small hole.
  32. 32Pour the cinnamon swirl mixture into a ziplock bag and snip a small hole.
  33. 33Pour the cinnamon swirl mixture into a ziplock bag and snip a small hole.
  34. 34Create a cinnamon swirl pattern on top of each pancake bowl.
  35. 35Create a cinnamon swirl pattern on top of each pancake bowl.
  36. 36Create a cinnamon swirl pattern on top of each pancake bowl.
  37. 37Bake for 25-30 minutes, or until a toothpick comes out clean.
  38. 38Bake for 25-30 minutes, or until a toothpick comes out clean.
  39. 39Bake for 25-30 minutes, or until a toothpick comes out clean.
  40. 40Remove from the oven and let cool for 5-10 minutes.
  41. 41Remove from the oven and let cool for 5-10 minutes.
  42. 42Remove from the oven and let cool for 5-10 minutes.
  43. 43Prepare the optional glaze by mixing 5g lighter cream cheese, 5ml almond milk, and 10g icing sugar.
  44. 44Prepare the optional glaze by mixing 5g lighter cream cheese, 5ml almond milk, and 10g icing sugar.
  45. 45Prepare the optional glaze by mixing 5g lighter cream cheese, 5ml almond milk, and 10g icing sugar.
  46. 46Drizzle the glaze over the cooled pancake bowls.
  47. 47Drizzle the glaze over the cooled pancake bowls.
  48. 48Drizzle the glaze over the cooled pancake bowls.

Ingredients

  • 1 egg
  • 1 egg
  • 1 egg
  • 50 g yogurt (vanilla or unflavoured)
  • 50 g yogurt (vanilla or unflavoured)
  • 50 g yogurt (vanilla or unflavoured)
  • 70 ml milk (almond or any kind)
  • 70 ml milk (almond or any kind)
  • 70 ml milk (almond or any kind)
  • 35 g all purpose flour
  • 35 g all purpose flour
  • 35 g all purpose flour
  • 25 g vanilla protein powder
  • 25 g vanilla protein powder
  • 25 g vanilla protein powder
  • 1 tsp sweetner (maple syrup)
  • 1 tsp sweetner (maple syrup)
  • 1 tsp sweetner (maple syrup)
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • dash cinnamon
  • dash cinnamon
  • dash cinnamon
  • 5 g butter
  • 5 g butter
  • 5 g butter
  • 1 tbsp sweetener (optional, e.g., brown sugar)
  • 1 tbsp sweetener (optional, e.g., brown sugar)
  • 1 tbsp sweetener (optional, e.g., brown sugar)
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 2 tsp pancake batter (from the bowls)
  • 2 tsp pancake batter (from the bowls)
  • 2 tsp pancake batter (from the bowls)
  • 5 g lighter cream cheese
  • 5 g lighter cream cheese
  • 5 g lighter cream cheese
  • 5 ml almond milk
  • 5 ml almond milk
  • 5 ml almond milk
  • 10 g icing sugar
  • 10 g icing sugar
  • 10 g icing sugar

Equipment

ovenoven safe glass bowlsziplock bagtoothpickmicrowave

Tips

  • The recipe is per bowl, so you can make just one or meal prep for the week.
  • Gluten-free flour alternatives can be used with adjustments: Oat Flour (35g, add more milk), Almond Flour (40-45g, reduce milk slightly), Coconut Flour (10-12g, add more milk).
  • Store in the fridge for 5 days or freeze for later.
  • Reheat in the microwave.
Protein Cinnamon Roll Pancake Bowls | Clip Recipe