Cinnamon Roll Protein Pancake Bowls
Servings 4 servings
These cinnamon roll protein pancakes are baked in individual bowls for an easy, protein-packed breakfast with all the cozy flavor of a cinnamon roll! Swirled with buttery cinnamon sugar and topped with optional cottage cheese icing, they’re no-flip and perfect for meal prep! {Gluten-free-friendly & vegetarian}
Ingredients
For the pancake bowls
- ½ cup oat flour
- ½ cup almond flour
- ½ cup vanilla protein powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup 1% cottage cheese
- 3 large eggs
- 1/2 cup milk or milk alternative (or more as needed)
- 1 tablespoon coconut oil, melted and cooled
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
For the cinnamon swirl
- 3 tablespoons melted unsalted butter
- 3 tablespoons coconut sugar or brown sugar
- 1 teaspoon cinnamon
For the icing (optional)
- ¼ cup blended cottage cheese (I used 1%)
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F. Lightly grease four individual oven-safe glass meal prep containers (approximately 2-cup capacity).
- Prepare wet ingredients: Add cottage cheese, eggs, milk, melted coconut oil, maple syrup and vanilla extract to a blender. Blend until smooth.
- Combine dry ingredients: In a large mixing bowl, whisk together oat flour, almond flour, vanilla protein powder, baking powder and cinnamon.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes. If it's too thick, add a little extra milk.
- Prepare cinnamon swirl: In a small bowl, mix melted butter, coconut sugar and cinnamon until combined.
- Assemble pancake bowls: Divide the pancake batter evenly between the four prepared containers. Drizzle the cinnamon sugar mixture over each bowl and gently swirl into the batter using a toothpick or knife.
- Bake for 30–35 minutes, or until the centers are set and a toothpick inserted into the middle comes out mostly clean.
- Make icing: Combine blended cottage cheese, maple syrup and vanilla until completely smooth.
- Serve: Allow pancake bowls to cool slightly before drizzling with cottage cheese icing. Enjoy warm!
Notes
- Let the batter rest. Oat flour and protein powder thicken as they absorb moisture. If it’s still very thick, add 1–2 tablespoons of milk.
- Pipe on cinnamon sugar topping: I like to put the cinnamon topping into a small plastic ziplock bag, cut a small piece off the corner and pipe the mixture onto the bowls in a swirling motion, and then swirl it around with a knife.
- Blend the cottage cheese until completely smooth to avoid curds and get an even texture.
Nutrition
Calories: 469kcalCarbohydrates: 36gProtein: 28gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 177mgSodium: 616mgPotassium: 300mgFiber: 3gSugar: 17gVitamin A: 535IUVitamin C: 0.04mgCalcium: 350mgIron: 2mg
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