Banana Cinnamon Roll Pancake Bowl

Ingredients

• 1 egg
• 0.25 cup low-fat Greek yoghurt
• 2 tbsp almond milk
• 0.5 very ripe banana
• 2 tbsp wholemeal flour
• 0.25 cup vanilla buttercream protein powder (Author recommends vegan protein powder for baking; says whey makes it rubbery. Brand mentioned: Macr0Mike.)
• 0.5 tsp baking powder
• 0.25 tsp cinnamon (For the pancake batter.)
• 0.5 tsp cinnamon (For the cinnamon swirl.)
• 2 tsp coconut sugar (For the cinnamon swirl.)
• 1 tsp light butter (For the cinnamon swirl.)
• 0.5 tbsp pancake batter (For the cinnamon swirl; taken from the prepared batter.)
• 2 tsp light cream cheese (Optional glaze.)
• 2 tsp powdered sugar (Optional glaze.)
• almond milk (A dash, for the optional glaze.)

Steps

1. 1

   Preheat the oven to 175°C fan-forced and arrange an oven-safe bowl.

2. 2

   In the bowl, mash the banana. Add the yoghurt, egg, and almond milk, then mix until smooth.

3. 3

   Add the wholemeal flour, protein powder, baking powder, and ¼ tsp cinnamon. Gently stir just until combined.

4. 4

   In a microwave-safe dish, combine the light butter, coconut sugar, and ½ tsp cinnamon. Microwave for 10 seconds to melt the butter, then stir.

5. 5

   Mix about ½ tbsp of the pancake batter into the cinnamon mixture.

6. 6

   Swirl the cinnamon mixture over the pancake batter with a spoon or piping bag.

7. 7

   Bake for 22–24 minutes, until set in the centre and lightly golden on top.

8. 8

   Optional: Mix the light cream cheese and powdered sugar with a dash of almond milk to make a glaze, then serve with the pancake bowl.

Notes

Makes 1 bowl. The glaze is optional and is listed as adding 40 calories. The author recommends vegan protein powder for baking, noting that whey can make it rubbery. The glaze method is not specified in the source; mixing the listed ingredients is the minimal connective preparation.

Nutrition per serving

• breakfast
• vegetarian
• high-protein
• baked
• single-serving
• banana
• cinnamon