I give to you...the fluffiest & dreamiest cinnamon roll pancakes! 🥞
I shared this decadent cinnamon roll pancake recipe to my Instagram awhile back & I thought it needed a more permanent home! This recipe is high in protein and low(er) glycemic. In comparison with cane sugar, coconut sugar keeps the blood sugar more regulated and doesn’t cause as dramatic spikes...& it’s delish (doesn’t taste like coconut at all)
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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