Description
Gluten-free, low carb, packed with 23 grams of protein and tastes like a cinnamon roll! What’s not to love?
Ingredients
- FOR THE FILLING:
- 4 Tablespoons Low Carb Vanilla Whey Isolate Protein Powder
- 2-½ teaspoons Cinnamon
- ¾ teaspoons Monk Fruit
- 1-½ Tablespoon Water, Up To Double The Amount As Needed (See Note)
- FOR THE PANCAKES:
- 6 Tablespoons Low Carb Vanilla Whey Isolate Protein Powder (35g)
- 2 Tablespoons Coconut Flour, Packed (15g)
- 2 teaspoons Monk Fruit
- 1-½ teaspoon Cinnamon
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 1 Large Egg
- ½ cups Plain 2% Greek Yogurt
- 3 Tablespoons Milk Of Choice (I Use Unsweetened Vanilla Almond)
- 1 Tablespoon Ghee, Melted (or Butter), Plus More For Griddle
- FOR THE FROSTING:
- 3 Tablespoons Full Fat Cream Cheese, Softened To Room Temperature
- 4-½ teaspoons Monk Fruit
- 2 teaspoons Milk Of Choice, Or More As Needed
Preparation
In a medium bowl, whisk protein, cinnamon and monk fruit for the filling. Stir in water (see note below) until smooth and combined. Scoop into a small resealable bag and cut a small tip off the end. Set aside for later.
Heat a nonstick griddle to medium heat (about 300ºF) and rub with ghee.
For the pancakes, in a large bowl, whisk protein, coconut flour, monkfruit, cinnamon and baking powder.
In a separate bowl, whisk egg, yogurt, milk and ghee. Pour into flour mixture and stir until well combined. The mixture will be much thicker than normal pancakes.
Pour a scant 1/4 cup batter onto the heated griddle and spread out slightly (they should be around 3 inches wide). You want to keep this a little bit smaller than normal so they flip! When the edges begin to set (about 30 seconds to 1 minute in), pipe a spiral of the protein/cinnamon mixture on each pancake. Leave about 1/4 inch space on the edge of the pancake so that filling doesn’t just slide out onto the griddle. Cook until golden brown on the bottom, about 3–4 minutes.
Gently flip and cook until the other side is golden, another 3–4 minutes.
While pancakes cook, place cream cheese in a medium, microwave-safe bowl and microwave until the cream cheese just begins to melt, only 5–10 seconds. Whisk in the monkfruit, followed by the milk until smooth. You’ll need to put some muscle into whisking to get it smooth!
Serve covered with the cream cheese and devour!
Note: The amount of water you need can vary based on your protein. You want the consistency to be soft and squishy, but still a little thick and not runny.
