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Protein Cinnamon Roll Pancake Bowls

Name: Protein Cinnamon Roll Pancake Bowls
Ingredients: 1 egg; 50 g yogurt (vanilla or unflavoured); 70 ml milk (any kind); 35 g all-purpose flour; 25 g vanilla protein powder; 1 tsp sweetener (e.g., maple syrup); 1/2 tsp baking powder; Dash of cinnamon; 5 g butter; 1 tbsp sweetener (optional, e.g., brown sugar); 1-2 tsp cinnamon; 2-3 tsp pancake batter (from the batter); 5 g lighter cream cheese; 5 ml almond milk; 10 g icing sugar

BakingEasy MealsBatch cookingFreezer friendlyHealthyHealthy breakfastBreakfastBrunchGluten-freePancakes

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Nu 🥗 | Meal Prep + Cooking

7 recipes

Ingredients

1 egg
50 g yogurt (vanilla or unflavoured)
70 ml milk (any kind)
35 g all-purpose flour
25 g vanilla protein powder
1 tsp sweetener (e.g., maple syrup)
1/2 tsp baking powder
Dash of cinnamon

Cinnamon swirl

5 g butter
1 tbsp sweetener (optional, e.g., brown sugar)
1-2 tsp cinnamon
2-3 tsp pancake batter (from the batter)

Optional glaze

5 g lighter cream cheese
5 ml almond milk
10 g icing sugar

Preparation

Preheat oven to 180°C or 350°F.
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 sweetener and 2-3 teaspoons of pancake batter; pour this mixture into a ziplock bag. Snip a small hole and make the cinnamon swirl on top of each pancake bowl.
Bake for 25-30 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 5-10 minutes.