Protein Cinnamon Roll Pancake Bowls

Ingredients

• 1 egg
• 50 g yogurt (Vanilla or unflavoured.)
• 70 ml milk (The author used almond milk, but any kind will work.)
• 35 g all-purpose flour (For gluten-free alternatives, the author estimates about 35 g oat flour, 40–45 g almond flour, or 10–12 g coconut flour; adjust milk to reach a cake-batter consistency.)
• 25 g vanilla protein powder
• 1 tsp sweetener (The author used maple syrup.)
• 0.5 tsp baking powder
• cinnamon (A dash, for the pancake batter.)
• 5 g butter (For the cinnamon swirl.)
• 1 tbsp sweetener (For the cinnamon swirl; optional. The author did not add it and suggested brown sugar if desired.)
• 1.5 tsp cinnamon (Use 1–2 tsp for the cinnamon swirl.)
• pancake batter (About 2–3 tsp, taken from the prepared batter, for the cinnamon swirl.)
• 5 g lighter cream cheese (Optional glaze; not included in the stated macros.)
• 5 ml almond milk (For the optional glaze.)
• 10 g icing sugar (For the optional glaze.)

Steps

1. 1

   Preheat the oven to 180°C / 350°F. Prepare an oven-safe glass bowl for each pancake bowl.

2. 2

   Add the egg to the oven-safe bowl and beat it well.

3. 3

   Add the yogurt, milk, all-purpose flour, vanilla protein powder, sweetener, baking powder, and a dash of cinnamon to the bowl. Mix thoroughly until the batter is smooth and free of lumps.

4. 4

   Melt the butter for the cinnamon swirl. Mix it with the cinnamon, optional swirl sweetener, and about 2–3 teaspoons of the pancake batter.

5. 5

   Pour the cinnamon mixture into a ziplock bag. Snip a small hole in one corner and pipe a cinnamon swirl over the pancake batter in the bowl.

6. 6

   Bake at 180°C / 350°F for 25–30 minutes, or until a toothpick inserted into the pancake bowl comes out clean.

7. 7

   Remove the pancake bowl from the oven and let it cool for 5–10 minutes.

8. 8

   If using the optional glaze, combine the lighter cream cheese, almond milk, and icing sugar, then serve it with the cooled pancake bowl.

Notes

The recipe is written per bowl; multiply every ingredient by the number of servings desired. Store refrigerated for up to 5 days, or freeze for later. Reheat in the microwave. The stated macros per bowl using all-purpose flour, excluding the glaze, are 355 calories, 29 g carbohydrates, 31 g protein, and 10 g fat.

Nutrition per serving

• breakfast
• dessert
• meal prep
• baked
• high-protein
• pancakes
• vegetarian
• optional glaze