Make incredibly fluffy pancakes with a warm, comforting cinnamon roll flavor. This recipe gives you that decadent taste in a healthy, high-protein breakfast format.
Author:Chef Tariq
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:About 3 servings (6-8 small pancakes)
Category:Breakfast
Method:Griddle/Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup oat flour
1 scoop vanilla protein powder
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch of salt
1 large egg
1/2 cup unsweetened almond milk
1 teaspoon maple syrup (optional)
1/4 teaspoon vanilla extract
For the swirl: 1 tablespoon melted coconut oil, 1 tablespoon brown sugar substitute, 1/2 teaspoon cinnamon
Instructions
Mix the dry ingredients: oat flour, protein powder, baking powder, cinnamon, and salt in a bowl.
In a separate bowl, whisk together the wet ingredients: egg, almond milk, maple syrup (if using), and vanilla extract.
Pour the wet mixture into the dry ingredients. Mix until just combined. Do not overmix; small lumps are fine.
For the cinnamon swirl, mix the melted coconut oil, brown sugar substitute, and 1/2 teaspoon cinnamon in a tiny bowl.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it.
Pour about 1/4 cup of batter onto the hot skillet for each pancake.
Immediately drizzle a small amount of the cinnamon swirl mixture over the top of the wet batter.
Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
Repeat with the remaining batter. Serve immediately with your favorite toppings.
Notes
Chef Tariq recommends using a high-quality vanilla protein powder for the best flavor base.
If you prefer a thinner batter, add milk one tablespoon at a time until you reach your desired consistency.
Amara suggests topping these with a simple Greek yogurt glaze for extra creaminess.
Leo likes to add a tiny pinch of nutmeg to the main batter for extra depth.