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Turn a classic morning favorite into a protein-packed treat with these cinnamon roll-style pancakes. You still get that cozy cinnamon flavor that always takes you back to lazy Sundays.
The first morning I made these, they instantly became our go-to family weekend tradition. Even my pickiest kid never skips asking for seconds.
Tasty Ingredients
- 40g oat flour: gives a bit of hearty texture and good nutrients, but you can use any flour lying around
- 1 tbsp maple syrup: keeps things naturally sweet, no need for loads of sugar
- 1 whole egg: keeps your pancakes nice and fluffy
- 180ml egg whites: pumps up the protein content big time
- For the cinnamon yogurt filling
- 80g Greek yogurt: makes it creamy and adds bonus protein
- 1 tsp granular sweetener: like erythritol for sweetening up without the calories
- One third tsp ground cinnamon: for that classic cozy spice
- A splash of milk (any variety): add just if you want to thin out the filling
- For the sugar-free cinnamon sprinkle
- 1 tsp granular sweetener: perfect for dusting on top
- One third tsp ground cinnamon: for that fragrant kick
Step-by-Step Directions
- Filling and Assembly:
- Mix your Greek yogurt, cinnamon, and sweetener until smooth. Spread a thick layer on a still-warm pancake, then roll it up gently. Finish with a shake of your cinnamon sweetener mix on top for a sweet-looking touch and more flavor punch.
- Cooking the Pancakes:
- Heat a nonstick skillet over medium, with just a dab of oil or butter. Pour about a third cup of your batter and swirl it around to get an even layer. Cook 1 to 2 minutes till the top looks dry, flip gently, then cook the back about 30 seconds.
- Making the Batter:
- Whisk oat flour, maple syrup, egg, and egg whites in a bowl for about a minute till you get a smooth mixture. Let it chill while you get your skillet hot.
This cinnamon yogurt filling totally changed my breakfast game. I put it everywhere now, from my toast to fruit bowls. I use Ceylon cinnamon because it’s milder and a little more complex than regular cinnamon, so it really takes this simple dish up a notch.
Storage and Make Ahead
You can prep pancakes ahead and stash 'em in the fridge for up to three days. Stack them with parchment in between so they don't get sticky. Warm them up quickly in the microwave or toss in a skillet for a couple of minutes. The yogurt filling keeps in its own container in the fridge for two days.
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Delicious Twists
Try switching up the flour—coconut or almond both work and totally change the texture and taste. Instead of maple syrup, use honey or even a blended date paste for a more natural sweetener. Go extra and add sautéed cinnamon apples between your pancake layers to make it really special.
Nutrition Info
Each plate gives you about 20g protein and a super balanced meal. The oat flour brings slow-burning carbs, so you'll stay energized. Sweeten things up with erythritol to keep sugars and calories way down but still get that cinnamon roll sweetness.
Frequently Asked Questions
- → Can I use a different flour for these crepes?
Absolutely! You can swap oat flour for all-purpose flour, whole wheat, or even gluten-free flour.
- → How do I stop the crepes from sticking to the pan?
Make sure to use a nonstick pan. Heat it well and lightly grease it with oil or butter before pouring in the batter.
- → Can I replace the Greek yogurt in the filling?
Sure! You can go for plant-based options like soy or coconut yogurt for a dairy-free version.
- → What’s another sweetener I can use instead of granules?
You could try coconut sugar, honey, or maple syrup for a natural touch.
- → How do I adjust the thickness of the yogurt filling?
If it’s too thick, mix in a small splash of milk—dairy or plant-based—to get the perfect texture.