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These cinnamon roll-style protein pancakes turn your usual breakfast into something a lot more filling but still keep all those cozy cinnamon flavors you'd expect from classic bakery treats.
The very first time I whipped up these pancakes for my people, they instantly became our standard weekend breakfast. Even my picky kids never stop asking for more.
Tasty Ingredients
- 40 grams oat flour: gives a bit of a hearty texture and brings in some nutrients—feel free to use any flour you like
- 1 tablespoon maple syrup: sweetens things up naturally, so you don’t need excess sugar
- 1 whole egg: keeps everything soft and binds it all together
- 180 ml egg whites: bumps up the protein a lot
- For the cinnamon yogurt filling
- 80 grams Greek yogurt: makes things extra creamy plus ups the protein
- 1 teaspoon granulated sweetener: like erythritol, for sweetness without the calories
- 1/3 teaspoon ground cinnamon: adds that classic, warm flavor
- A splash of any milk: only if you need it to loosen up the filling
- For the cinnamon sweetener dust
- 1 teaspoon granulated sweetener: good for sprinkling on top
- 1/3 teaspoon ground cinnamon: makes it smell and taste even better
Step-by-Step Instructions
- Mix the Pancake Batter:
- Throw the oat flour, maple syrup, egg, and egg whites in a bowl. Beat them hard for a minute until everything's nice and smooth. Let it sit while you work on the pan.
- Cook the Pancakes:
- Get a nonstick skillet medium hot and add a little oil or butter. Pour in about a third of a cup of batter, tilt the pan real quick to spread it out. Let it cook 1 or 2 minutes until the top starts to dry out. Flip it carefully and let the other side go for 30 seconds.
- Put It All Together:
- For the filling, just stir Greek yogurt, sweetener, and cinnamon till smooth. Spread a thick layer on each warm pancake and roll it up. Finish by shaking the sweetener and cinnamon mix over the top for extra flavor and a fun look.
This cinnamon yogurt filling totally changed my kitchen game. Now I use it on everything—toast, fruit bowls, you name it. If you get your hands on Ceylon cinnamon, give it a try. It has a sweeter, more complex flavor than the regular stuff and really makes this simple dish pop.
Storage and Prep Ahead
You can make these pancakes ahead and keep them in your fridge for three days. Just pop a piece of parchment between each one so they don’t stick. Warm 'em fast in the microwave or heat them in a pan for a couple minutes. The yogurt filling keeps in the fridge by itself for up to two days.
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Fun Ways to Change It Up
Try using coconut or almond flour instead if you want to mix up the taste and texture. Swap maple syrup for honey or even go with date puree for a super natural twist. Toss some sautéed apple slices with cinnamon between layers if you want things extra fancy.
Nutrition Info
These protein pancakes are a nutrition win—they give you around 20 grams of protein per full serving. Oat flour brings slow carbs, so you get steady energy. A sweetener like erythritol means way fewer calories but you still keep that classic cinnamon roll sweetness.
Frequently Asked Questions
- → Can I switch to a different flour for these crepes?
Absolutely, any flour like all-purpose, whole wheat, or gluten-free options will do just fine.
- → How can I make sure the crepes don't stick to the pan?
Use a well-heated nonstick pan, and lightly coat it with oil or butter before pouring the batter.
- → What can I use instead of Greek yogurt for the filling?
You can swap it out for plant-based alternatives like soy or coconut yogurt if you'd like a dairy-free option.
- → Any natural sweetener options other than granulated ones?
Sure! Coconut sugar, honey, or maple syrup work beautifully as natural choices.
- → How do I adjust the yogurt filling's thickness?
If it's too thick, just add a splash of your favorite milk, like almond or soy, until it's the way you like it.