High Protein Cinnamon Roll Baked Pancake
Enjoy the best of both worlds with this fluffy, high-protein cinnamon roll baked pancake. It features a sweet cinnamon-sugar swirl piped directly into a tender, oven-baked pancake base. Perfect for busy mornings, this meal-prep-friendly breakfast can be easily frozen and reheated.
For the Pancake Batter
- 1 medium egg
- 80 ml dairy-free milk
- 50 g Greek yogurt
- 35 g gluten-free self-raising flour
- 25 g vanilla protein powder vanilla buttercream flavor recommended
- ½ tsp baking powder
- 1 tbsp maple syrup
For the Cinnamon Swirl
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 2 tsp pancake batter reserved from prepared pancake mixture
Preheat your oven to 200°C (390°F).
Mix all of the pancake ingredients together in a bowl until smooth.
Reserve 2 teaspoons of the pancake batter and pour the remaining batter into an oven-safe dish.
In a small bowl, mix the 2 teaspoons of reserved pancake batter with the brown sugar and cinnamon.
Pipe or swirl the cinnamon mixture onto the pancake batter in the dish.
Bake for 15-20 minutes or until golden brown and well risen.
Serve warm with optional icing or syrup.
- These are freezer friendly and ideal for meal prep.
- Scale up the recipe to make breakfasts for the entire week.