Cinnamon Roll Protein Pancakes

Recipe by Emily Bowen, Inspired by Rachel Mansfield

Serves Two


The Ingredients

Batter

  • 1 cup Birch Benders protein pancake mix ⠀

  • 3/4 cup [Fairlife] whole milk [Fairlife is DF]

Cinnamon Mix-in⠀

  • 1 tbsp butter, melted [DF - Ghee]

  • 1 tsp cinnamon ⠀

  • 1 tbsp coconut sugar ⠀

Icing: ⠀

  • 2 oz cream cheese, warmed [DF - Kite Hill cream cheese]

  • 1.5 tbsp coconut sugar ⠀

  • Dash vanilla extract ⠀

  • Dash flakey sea salt ⠀


The Instructions

  • Mix together the Birch Benders protein pancake mix and the milk. Let sit.⠀

  • In a small dish add all the cinnamon mix-in ingredients. Zap in the micro for 15-20 seconds. Mix well & then mix into the pancake batter. ⠀

  • Heat skillet over medium to medium-low heat. Pour desired batter onto skillet and let cook. ⠀

  • While the pancakes are cooking, in a small dish add all the icing ingredients together. Again, zap in the micro for about 20 seconds. The coconut sugar melts in the warm cream cheese and is not grainy! ⠀

  • Flip pancakes when your spatula can easily get underneath the pancake without getting “doughy.” ⠀

  • Make all the pancakes and top with the icing. Dig in and savor these decadent, fluffy pancakes!

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