Cinnamon Roll Pancakes

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    Cinnamon Roll Pancakes

    Cinnamon Roll Pancakes

    You shouldn’t have to choose between cinnamon rolls and pancakes for breakfast. This Cinnamon Roll Pancakes recipe has everything you love about cinnamon rolls swirled into pancakes made with our high-protein Cinnamon Raisin Almond Butter. We believe the saying goes, “Cinnamon Spice and Everything Nice?” 

    Cinnamon Roll Pancakes Ingredients:

    2 bananas, ripe
    1 c oat flour
    2 eggs, whole
    2 tbsp almond milk
    1 packet stevia
    1 tsp baking soda
    1 tsp baking powder
    Swirl Filling
    2 tbsp Cinnamon Raisin Almond Butter 
    4 tbsp light butter
    2 tbsp coconut sugar
    ½ tsp cinnamon
    Icing
    ½ c powdered sugar
    2-3 tsp almond milk

    Cinnamon Roll Pancakes Cinnamon Roll Pancakes Cinnamon Roll Pancakes Cinnamon Roll Pancakes Cinnamon Roll Pancakes Cinnamon Roll Pancakes Cinnamon Roll Pancakes

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    Cinnamon Roll Pancakes
    You shouldn't have to choose between cinnamon rolls and pancakes for breakfast. This Cinnamon Roll Pancakes recipe has everything you love about cinnamon rolls swirled into pancakes made with our high-protein Cinnamon Raisin Almond Butter.
    Cinnamon Roll Pancakes
    Course Breakfast
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Icing
    Course Breakfast
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Icing
    Cinnamon Roll Pancakes
    Instructions
    1. In a mixing bowl, mash the bananas using a fork. Add in the eggs and almond milk and whisk until smooth. Add in the dry ingredients and mix until a batter forms then set aside. In a microwave safe bowl, gently melt the almond butter and light butter together for about 10 seconds. Add in the coconut sugar and cinnamon and stir until combined. Transfer to a piping bag.
    2. Cook pancakes over low-medium heat in a pan prepared with non-stick spray about ¼ cup at a time. Squeeze the filling onto each cooking pancake starting in the center and making a swirl to the edge. Continue cooking until bubbles pop, flip and cook other side until golden brown. Repeat until you have used all the batter.
    3. Whisk together the icing ingredients and drizzle over pancakes.
    Recipe Notes

    Macros per serving (1 serving = 3 pancakes)

    348 calories || 14g Protein || 43g Carbs || 13g Fat

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