Protein Cinnamon Roll Pancake Bowls

Name: Protein Cinnamon Roll Pancake Bowls
Total time: 35 min
Cuisine: American
Ingredients: 1 egg; 50 g yogurt (vanilla or unflavoured); 70 ml milk (almond or any kind); 35 g all purpose flour; 25 g vanilla protein powder; 1 tsp sweetner (maple syrup); 0.5 tsp baking powder; 1 dash cinnamon; 5 g butter; 1 tbsp sweetener (brown sugar optional); 1 tsp cinnamon; 2 tsp pancake batter; 5 g lighter cream cheese; 5 ml almond milk; 10 g icing sugar

35m

Serves 1

instagram.com

Protein Cinnamon Roll Pancake Bowls

instagram.com

35m

Serves 1

Directions

1Preheat the oven to 180°C or 350°F.
2Add eggs to oven-safe glass bowls and beat them well.
3Add yogurt, milk, all-purpose flour, vanilla protein powder, sweetener, baking powder, and a dash of cinnamon to each bowl and mix well until there are no lumps.
4Melt butter and cinnamon for the swirl, then add sweetener (optional brown sugar) and about 2-3 tsp of the pancake batter.
5Pour the cinnamon swirl mixture into a ziplock bag, snip a small hole, and create a swirl pattern on top of each pancake bowl.
6Bake for 25-30 minutes, or until a toothpick comes out clean, at 180°C or 350°F.
7Remove from the oven and let cool for 5-10 minutes.
8For the optional glazing, combine lighter cream cheese, almond milk, and icing sugar.
9Pour the glaze over the cooled pancake bowls.

Ingredients

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

Equipment

ovenoven safe glass bowlsziplock bagwhiskmicrowave

Tips

The recipe is per bowl, so you can make one or meal prep for the week.
For gluten-free flour, adjust the amount and milk for cake batter consistency: 35g oat flour (add more milk), 40-45g almond flour (reduce milk), 10-12g coconut flour (add more milk, not top suggestion for GF flour).
Store in the fridge for 5 days or freeze for later.
Reheat in the microwave.

Protein Cinnamon Roll Pancake Bowls

35m

Serves 1

instagram.com

Protein Cinnamon Roll Pancake Bowls

instagram.com

35m

Serves 1

Directions

1Preheat the oven to 180°C or 350°F.
2Add eggs to oven-safe glass bowls and beat them well.
3Add yogurt, milk, all-purpose flour, vanilla protein powder, sweetener, baking powder, and a dash of cinnamon to each bowl and mix well until there are no lumps.
4Melt butter and cinnamon for the swirl, then add sweetener (optional brown sugar) and about 2-3 tsp of the pancake batter.
5Pour the cinnamon swirl mixture into a ziplock bag, snip a small hole, and create a swirl pattern on top of each pancake bowl.
6Bake for 25-30 minutes, or until a toothpick comes out clean, at 180°C or 350°F.
7Remove from the oven and let cool for 5-10 minutes.
8For the optional glazing, combine lighter cream cheese, almond milk, and icing sugar.
9Pour the glaze over the cooled pancake bowls.

Ingredients

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

Equipment

ovenoven safe glass bowlsziplock bagwhiskmicrowave

Tips

The recipe is per bowl, so you can make one or meal prep for the week.
For gluten-free flour, adjust the amount and milk for cake batter consistency: 35g oat flour (add more milk), 40-45g almond flour (reduce milk), 10-12g coconut flour (add more milk, not top suggestion for GF flour).
Store in the fridge for 5 days or freeze for later.
Reheat in the microwave.