These Cinnamon Roll Protein Pancakes taste just like a decadent cinnamon roll but without all the guilt… a perfect holiday (or any day) breakfast treat!
Add all pancake ingredients into blender and blend until everything is evenly mixed. Spray a nonstick griddle or large skillet with nonstick spray and heat over medium heat. Pour batter onto heated griddle or pan into a small circle to make each pancake.
Meanwhile, prepare cinnamon swirl by mixing together ingredients for the cinnamon swirl in a small bowl. Mixture should be thick. Scoop the mixture into a small plastic bag. Snip the very end of the corner of baggie of cinnamon filling and squeeze the filling into the open corner.
Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl motion, moving to the outside of the pancake.
Cook the pancakes until small bubbles begin to form on top of the pancake and it's golden brown on the bottom. Gently but quickly flip it over and cook an additional 2 to 3 minutes, until the other side is lightly golden brown. Place the pancakes on a plate, cinnamon side up!
Top pancakes with Greek yogurt mixed with equal parts low sugar maple syrup if desired for a 'glaze' or simply drizzle with pancake syrup!
I used stevia packet to sweeten both the pancakes and the cinnamon swirl. I also used the packets to calculate the nutritional information.