High Protein Pumpkin Cinnamon Roll Pancakes
Try these delicious high-protein pumpkin cinnamon roll pancakes!
Ingredients
Pancake Batter:
- 1 cup Kodiak Pumpkin Pancake Mix
- 3/4 cup Premier Caramel Protein Shake
- 1 large egg
- cooking spray (cooking the pancakes)
Cinnamon Swirl:
- 4 tbsp butter softened
- 1/4 cup monk fruit sweetener (lakanto brand)
- 1 tsp cinnamon spice
- 1 tbsp pancake batter
Glaze (optional)
- 1/4 cup monk fruit powdered sugar
- 1-2 tbsp Premier Caramel Protein Shake (adjust for desired consistency)
Instructions
- Prepare the Pancake Batter: In a bowl, whisk together the Kodiak Pumpkin Pancake Mix, Premier Caramel Protein Shake, and egg until smooth. Let the batter rest for a few minutes while preparing the cinnamon swirl.
- Make the Cinnamon Swirl: In a separate bowl, mix the softened butter, monk fruit sweetener, cinnamon, and 1 tbsp of the pancake batter until smooth. Set aside.
- Cook the Pancakes: Preheat a non-stick skillet over medium heat. Pour about ¼ cup of pancake batter onto the skillet for each pancake. While the pancakes cook, swirl 1 tbsp of the cinnamon mixture onto each pancake in a circular pattern.
- Flip and Finish Cooking: Once the pancakes start to bubble (2-4 min) and the edges look cooked, flip them and cook for another 1-2 minutes or until golden brown.
- Serve: Stack the pancakes and enjoy! You can drizzle additional syrup or top them with whipped cream for an extra indulgent touch
Notes
How to Store the Cinnamon Swirl Mixture:
If you have leftover cinnamon swirl mixture, store it in an airtight container in the refrigerator for up to 3 days. You can use it for another batch of pancakes or as a delicious spread for toast or waffles! Nutritional Facts (Per Pancake, without Glaze):- Calories: 145
- Protein: 10g
- Carbohydrates: 16g
- Fat: 6g
- Calories: 160
- Protein: 11g
- Carbohydrates: 19g
- Fat: 6g
Tried this recipe?Let us know how it was!