Cinnamon Roll Pancakes

Cinnamon Roll Pancakes that are made with cottage cheese and have 12 grams of protein per pancake! They're light, super fluffy, and have that perfect cinnamon brown sugar swirl that caramelizes to perfection. My kids love these, and I love that they can be made in under 15 minutes! Prep a big batch of these high-protein pancakes at the beginning of the week and keep them on hand for easy breakfasts. Drizzle the healthy icing on top for the best pancakes that taste just like cinnamon rolls!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings Pancakes

Calories 312kcal

Author Christine McMichael

Equipment

Ingredients

Pancakes Base

1 1/4 cup all-purpose flour or whole wheat
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup cottage cheese
3 large eggs
2 Tablespoons milk of choice or up to 1/4 cup for thinner pancakes
2 Tablespoons coconut oil melted and cooled
1 Tablespoon maple syrup plus more for serving
teaspoon vanilla extract

Cinnamon Sugar Filling

2 Tablespoons butter melted
1/4 cup brown sugar
1 teaspoon ground cinnamon

Icing

1/4 cup cottage cheese
2 Tablespoons maple syrup

Instructions

Mix the dry pancake ingredients in a large bowl.
Add the liquid ingredients to a blender, and pulse until smooth.
Pour the liquid ingredients into the dry, and mix just until well combined.
Melt the butter for the cinnamon filling, then add in the brown sugar and cinnamon. Stir until combined.
Heat a pan over medium heat with a little butter, then pour about 1/4 cup of the pancake batter into the pan for each pancake.
Immediately cover with a lid for 30 seconds.
Swirl the cinnamon filling on each pancake, then add the lid and cook for another 4-5 minutes.
Remove the lid and carefully flip each pancake, cooking for another 1-2 minutes.
Blend the cottage cheese and maple syrup to make the icing, drizzle over the pancakes, and enjoy!

Video

Nutrition