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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!
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4.25 from 20 votes
Nutrition Facts
Cinnamon Roll Protein Pancakes
Amount Per Serving (2 pancakes)
Calories 282 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 92mg4%
Potassium 206mg6%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 2g2%
Protein 34g68%
Vitamin A 100IU2%
Vitamin C 1.7mg2%
Calcium 100mg10%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:4 pancakes
Cinnamon Roll Protein Pancakes
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 

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!

Ingredients
Protein Pancakes
  • 1/2 cup oat flour or 3/4 cup old fashioned oats ground into flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup vanilla protein powder or additional oat flour
  • 2-4 packets stevia or 1-2 tablespoons sweetener of choice, or to taste
  • 1/3 cup plain low fat or fat free Greek yogurt
  • 2 large egg whites or 1/3 cup from carton egg whites
Cinnamon Swirl
  • 1/8 cup baking stevia or 1/4 cup sweetener that measures like sugar or 4-6 packets stevia
  • 1 teaspoon cinnamon
  • 1/4 cup vanilla protein powder or brown sugar
  • 1-2 tablespoons water (may need more to achieve desired consistency, cinnamon swirl should be thick, but also just thin enough to swirl on to pancake)
Instructions
  1. 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. 

  2. 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. 

  3. 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. 

  4. 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! 

  5. Top pancakes with Greek yogurt mixed with equal parts low sugar maple syrup if desired for a 'glaze' or simply drizzle with pancake syrup!

Recipe Notes

I used stevia packet to sweeten both the pancakes and the cinnamon swirl. I also used the packets to calculate the nutritional information.

Author: Kim
Course: Breakfast, Brunch

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