Oh yes, do I have a treat for you today!
soft, fluffy, healthy, and delicious cinnamon roll protein pancakes!
I am, and always have been, a pancake-loving girl! Growing up, my daddy would take me to McDonalds (don't judge, I wasn't a health blogger back then!) and read the paper while I ate hotcakes and played on the jungle gym. When I was hanging out at my second mom's house (Tracey and my mom used to do child swap when I was younger), she would get out the big skillet and my friend, Dustin, and I would stand on our tip-toes, beady eyed as we tried to guess what animal each pancake would be shaped like. She was always so good at flipping and Dustin and I would leave the table having eaten a whole zoo of animals!
Then, as I got older, my brother was born and my mom quit working. We would go to Ihop on Sundays for brunch after church and I always loved the pancakes. Butter and syrup were my toppings of choice and I was always having my parents cut them up into bite-sized pieces for me. As I got started on my healthy eating journey, they were something that I missed terribly. My brother, being almost 5 years younger than me, would still order the short stack when we went out and I ordered a healthier egg-based dish. I would always find myself stealing a bite or two.. or three when he went to the bathroom.. (Sorry Ben!)
When I finally got my act together, learned that carbs weren't something to fear, and discovered what a balanced lifestyle looks like, I knew it was time to re-ignite my love for pancakes of all shapes, sizes, and flavors. That's when this beautiful masterpiece was born.
Cinnamon Roll Protein Pancakes (gluten/soy free)
- 7g (1tbsp) coconut flour
- 20g (2/3 scoop) cinnamon bun whey protein (can use any flavor)
- 15g (about 2tbsp) oat flour (or ground oats)
- 180g (3/4 cup) egg whites
- 100g (1/2 cup) pumpkin puree (NOT pumpkin pie filling)
- 1tsp vanilla extract
- pinch of salt
- cinnamon and stevia to taste
- optional: chocolate chips, coconut butter, grass fed butter, or maple syrup for topping
- Heat a skillet of medium heat.
- Blend your oats into a flour if necessary.
- Measure and mix dry ingredients thoroughly.
- In a separate bowl, mix egg whites, pumpkin, and vanilla. Add them to the dry ingredients and whisk well.
- Spray your pan with nonstick spray, then pour in your batter. When bubbles start to appear on the top of your pancakes, carefully flip.
- When the bottoms are golden brown, move them onto a plate and top with desired toppings.
Makes 1-2 servings (5-6 medium pancakes)
What was your favorite childhood breakfast?