Cinnamon Roll Pancake Bowl with Cottage Cheese
This recipe blends cinnamon and vanilla with just the right touch of sweetness. It's high in protein, gluten-free, and topped with a creamy icing that brings it all together.
Servings: 2 servings
Ingredients
Batter
- 1 egg
- 1/4 cup cottage cheese
- 1/3 cup milk
- 1 tsp maple syrup
- 1/2 cup oat flour
- 2 tbsp hydrolysed collagen
- 1/2 tsp baking powder
- a pinch of cinnamon
Cinnamon Swirl
- 2 tbsp batter
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tsp cinnamon
Cream Cheese Icing
- 1 tbsp full-fat cream cheese
- 1 tsp milk
- 1/4 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Heat up the oven to 360F.
- In a glass meal prep container that’s oven-safe, whisk an egg.
- Add in milk cottage cheese, milk, and maple syrup. Combine all of the wet ingredients.
- Now add in oat flour, collagen, baking powder and cinnamon. Combine all of the ingredients to form a batter.
- Take out 2 tablespoons of the batter and mix it with butter, brown sugar, and cinnamon in a separate small bowl or cup.
- Take a Ziplock bag and fill it up with the cinnamon swirl mixture. Cut an edge of the Ziploc bag and swirl the mixture all over the batter inside the container.
- Bake in the oven for 20-22 minutes.
- While it’s baking, combine cream cheese, milk, vanilla extract, and maple syrup to make the icing.
- When the bowl is ready, cover it with cream cheese icing and serve immediately.
Video
Nutrition
Serving: 1 serving (half the container) (6 oz) | Calories: 347kcal | Carbohydrates: 36g | Protein: 18g | Fat: 15g | Saturated Fat: 7.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 4.2g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 365mg | Potassium: 273.1mg | Fiber: 2.4g | Sugar: 17g | Calcium: 214mg | Iron: 1.9mg