Cinnamon Roll Protein Pancakes
Fluffy, protein-packed cinnamon roll pancakes made with wholesome ingredients like oats, cottage cheese, banana, and cinnamon. A healthy breakfast that tastes like a cinnamon roll.
Equipment
- Blender or Food Processor
- Skillet or Griddle
- spatula
Ingredients
Pancake Batter
- 1 cup rolled or quick oats
- 1 cup cottage cheese
- 2 large eggs
- 1 ripe banana
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- butter or oil for cooking
Instructions
- Blend the oats into a fine flour using a blender or food processor.
- Add the cottage cheese, eggs, banana, cinnamon, baking powder, maple syrup, vanilla extract, and salt. Blend until smooth.
- Let the batter rest for a few minutes while preheating a lightly greased skillet over medium heat.
- Pour about 1/4 cup batter per pancake. Cook for 2-3 minutes until bubbles form, then flip and cook another 1-2 minutes.
- Repeat with the remaining batter, keeping finished pancakes warm if desired.
- Serve with maple syrup, extra cinnamon, or a simple icing glaze.
Notes
Store leftovers in an airtight container with parchment paper between pancakes for up to 5 days in the refrigerator or freeze for up to 1 month.