Pumpkin Cinnamon Roll Greek Yogurt Protein Pancakes
Delight in these fluffy pumpkin-spiced pancakes with a gooey cinnamon swirl, perfect for a nutritious breakfast or brunch.
Ingredients
Dry ingredients
- 0.75 cup organic all-purpose flour
- 30 g organic vanilla protein powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 0.5 tsp cinnamon
- 0.25 tsp salt
Wet ingredients
- 0.75 cup plain, nonfat Greek yogurt
- 0.5 cup organic pumpkin puree
- 1 large organic egg
- 0.5 cup unsweetened almond milk
- 3 tbsp softened grass-fed butter (or coconut oil)
- 0.25 cup brown monk fruit sweetener (or coconut sugar)
- 2 tbsp cinnamon
Instructions
- Mix butter, monk fruit, and cinnamon until smooth; place in a piping bag.
- Whisk dry ingredients; add Greek yogurt, pumpkin, egg, and almond milk; stir until just combined.
- Heat a greased skillet; pour batter into 6 pancakes; pipe cinnamon swirl onto each.
- Flip pancakes once bubbles form; cook 1-2 minutes; flip again to cook other side.
- Serve warm with maple syrup and toppings.
Notes
Ensure not to overmix the batter for fluffy pancakes.