Protein Cinnamon Roll Pancake Bowls

Serves 1
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Directions

  1. 1Put the eggs into the glass bowls
  2. 2Put the eggs into the glass bowls
  3. 3Put the eggs into the glass bowls
  4. 4Add yogurt
  5. 5Add yogurt
  6. 6Add yogurt
  7. 7Add milk
  8. 8Add milk
  9. 9Add milk
  10. 10Add protein powder
  11. 11Add protein powder
  12. 12Add protein powder
  13. 13Add flour
  14. 14Add flour
  15. 15Add flour
  16. 16Add maple syrup
  17. 17Add maple syrup
  18. 18Add maple syrup
  19. 19Add baking powder
  20. 20Add baking powder
  21. 21Add baking powder
  22. 22Add cinnamon
  23. 23Add cinnamon
  24. 24Add cinnamon
  25. 25Make cinnamon swirls on top with butter, cinnamon, and pancake batter
  26. 26Make cinnamon swirls on top with butter, cinnamon, and pancake batter
  27. 27Make cinnamon swirls on top with butter, cinnamon, and pancake batter
  28. 28Put batter in a ziplock bag
  29. 29Put batter in a ziplock bag
  30. 30Put batter in a ziplock bag
  31. 31Bake
  32. 32Bake
  33. 33Bake
  34. 34Add glazing
  35. 35Add glazing
  36. 36Add glazing

Ingredients

  • 1 egg
  • 1 egg
  • 1 egg
  • 50 g yogurt
  • 50 g yogurt
  • 50 g yogurt
  • 70 ml milk
  • 70 ml milk
  • 70 ml milk
  • 25 g protein powder
  • 25 g protein powder
  • 25 g protein powder
  • 35 g plain or gluten-free flour
  • 35 g plain or gluten-free flour
  • 35 g plain or gluten-free flour
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 1 tsp 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
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 2 tsp pancake batter
  • 2 tsp pancake batter
  • 2 tsp pancake batter

Tips

  • Add the eggs first and beat them well.
  • Then add each ingredient to the oven safe glass bowls and mix well ensuring there are no lumps.
  • Melt butter and cinnamon, then add sugar and pancake batter, pour this into a ziplock bag.
  • Bake for 25-30 minutes or until a toothpick comes out clean (180c or 350 F).
  • Remove from oven and let cool for 5-10 minutes
  • You can store this in the fridge for 5 days or freeze if you plan to eat later.
  • Reheat in the microwave.