Cinnamon Roll Protein Pancakes: A Sweet High-Protein Breakfast Under $2.50
These cinnamon roll protein pancakes capture that unmistakable cinnamon roll flavor in stack form, complete with a tangy cream cheese glaze drizzled generously over the top. A warm blend of cinnamon mixed right into the batter gives every bite that familiar bakery-case aroma, while a quick glaze made from cream cheese, powdered sugar, and vanilla brings the whole thing together into something that genuinely tastes like dessert for breakfast. A scoop of vanilla protein powder keeps this indulgent-tasting stack grounded in real nutrition, delivering 32 grams of protein per serving without sacrificing any of that cozy cinnamon roll flavor. The glaze sets slightly as it hits the warm pancakes, creating little pools of sweetness in every bite that make this feel like a genuine weekend treat. These pancakes are an easy way to satisfy a cinnamon roll craving without the hour of dough proofing a real one requires. At $2.20 per serving, it’s a fun, indulgent-tasting breakfast that still supports your goals.
Ingredients
Method
- Add the rolled oats, eggs, protein powder, almond milk, baking powder, 3/4 teaspoon cinnamon, and salt to a blender.
- Blend until a smooth batter forms, about 30 seconds.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup portions of batter onto the skillet.
- Cook 2 to 3 minutes per side until golden and small bubbles form on the surface.
- Flip and cook another 2 minutes until fully set.
- While the pancakes cook, whisk together the cream cheese, powdered sugar, vanilla extract, and remaining cinnamon in a small bowl until smooth to make the glaze.
- Stack the pancakes on a plate.
- Drizzle the cream cheese glaze over the top and serve warm.
