Start your weekend right with these Cinnamon Roll Protein Pancakes, a delightful fusion of classic cinnamon rolls and hearty pancakes. These gluten-free pancakes are not just delicious but also packed with protein from cottage cheese and oats, offering a nutritious and satisfying breakfast option. With the sweet swirl of cinnamon and a light drizzle of glaze, they perfectly capture the essence of a cinnamon roll in pancake form.
Why You’ll Love This: These pancakes combine the comforting flavors of cinnamon rolls with the fluffy texture of pancakes, all while providing a protein-packed, gluten-free start to your day. The swirl of cinnamon sugar gives each bite a burst of flavor, and the simple powdered sugar glaze adds the perfect touch of sweetness. They’re quick to prepare, making them an ideal choice for a special weekend breakfast or brunch.
Perfect Occasion: These Cinnamon Roll Protein Pancakes are perfect for a leisurely weekend breakfast, a post-workout meal, or a brunch gathering with friends and family. They’re especially great for those mornings when you want something a little more indulgent but still healthy.
Decoration Tips: Serve these pancakes with a generous drizzle of the simple powdered sugar glaze. For an extra touch of decadence, top with a sprinkle of powdered cinnamon or a few thin slices of fresh fruit like apples or bananas. If you’re feeling extra festive, a dollop of whipped cream on top will make these pancakes even more special.
Ingredients:
- 1 cup rolled oats
- 1 cup cottage cheese
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 tbsp coconut sugar
- 1 tbsp cinnamon
- 2 tbsp oat flour
- 2 tbsp non-dairy milk
- For the glaze:
- 2 tbsp powdered sugar
- A couple of drops of water
Instructions:
- Prepare the Pancake Batter:
- In a blender, combine the rolled oats, cottage cheese, eggs, vanilla extract, and baking soda. Blend until smooth to form the pancake batter.
- Make the Cinnamon Mixture:
- In a small bowl, mix together the coconut sugar, cinnamon, oat flour, and non-dairy milk until well combined.
- Cook the Pancakes:
- Heat a non-stick skillet over medium heat. Pour some of the pancake batter to form pancakes.
- Pipe the cinnamon mixture onto each pancake in a swirl pattern before the batter sets.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar and water until smooth.
- Serve:
- Drizzle the glaze over the cooked pancakes.
Enjoy these delicious and nutritious Cinnamon Roll Protein Pancakes, a perfect blend of taste and health that will make your weekend breakfasts a treat to look forward to!
