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Cinnamon Roll Protein Pancakes with Pecan Butter Icing

Cinnamon Pecan Pancakes

Raise your hand if you love to spoon our Pecan Butter straight from the jar. Also raise your hand if you love dessert for breakfast! Well you are in LUCK because we have the perfect sweet breakfast for you: Cinnamon Roll Protein Pancakes with Pecan Butter Icing.

These are the perfect healthy swap of the real deal homemade cinnamon rolls.

Plus, they’re packed with 30g protein and they’re nut, dairy, & gluten-free. They can also be made vegan—just swap out eggs for flax eggs.

Believe it or not, these are also sugar stabling so you can feel good and reach your health goals, all while eating pancakes. This short stack doesn’t fall short! 

Note: This recipe is for 1 serving- so if feeding a crowd double or triple.

 

INGREDIENTS:

Pancakes:

  • 1/4 cup vanilla flavored protein
  • 1/2 cup unsweetened apple sauce
  • 2 Tbsp coconut flour
  • 1 tsp baking powder
  • 1 egg or flax egg 
  • 1/2-1 tsp cinnamon
  • 1/4 cup milk of choice

Pecan Butter Frosting 

  • 1 Tbsp cream cheese or yogurt
  • 1 Tbsp Purely Pecans Pecan Butter of choice 
  • 2 Tbsp almond milk
  • 1/2 tsp cinnamon
  • 1/2 tsp monk fruit sweetener
  • 1/2 tsp vanilla extract

 

INSTRUCTIONS:

Pancakes  

  1. In a bowl, stir dry ingredients and add wet. Whisk to combine.
  2. Heat a sprayed skillet over low/med heat, add dough and cover pan to cook through. Flip after a few minutes. 

Pecan Butter Frosting 

  1. Mix all ingredients in a small glass bowl. 
  2. Microwave for 30 seconds.
  3. Dollop on top of pancakes and enjoy! 

 

Recipe by Meredith of @thepeachiespoon