Cinnamon Swirl Protein Pancakes

Servings: 5

Ingredients

For the Pancake Batter

• 8 eggs

• 2 cups (480 ml / 450 g) high-protein cottage cheese or Greek yogurt

• 2 teaspoons maple syrup

• 1 teaspoon vanilla paste or extract

• 1 cup (240 ml) gluten-free oat flour

• ½ cup (120 ml) almond flour

• 4 teaspoons baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cardamom

For the Cinnamon Swirl

• 3 tablespoons melted butter

• ¼ cup (4 tablespoons) brown sugar

• 2 teaspoons ground cinnamon

• 1 tablespoon gluten-free all-purpose flour

Instructions

1. Blend the cottage cheese: Add the cottage cheese to a blender and blend until smooth and creamy. If you're using Greek yogurt, you can skip this step.

2. Prepare the batter: In a large mixing bowl, whisk together the eggs, cottage cheese or Greek yogurt, maple syrup, and vanilla. Add the oat flour, almond flour, baking powder, cinnamon, and cardamom. Mix until everything is well combined.

3. Prepare the baking pan: Line a baking pan with parchment paper and pour in the pancake batter, spreading it evenly.

4. Make the cinnamon swirl: In a small bowl, mix the melted butter, brown sugar, cinnamon, and flour until well combined.

5. Prepare the swirl mixture: Transfer the cinnamon mixture to a piping bag. Alternatively, use a small ziplock bag and cut a tiny hole in one corner to create a homemade piping bag.

6. Add the cinnamon swirls: Pipe the cinnamon mixture over the pancake batter in a swirl pattern.

7. Bake: Preheat the oven to 200°C (390°F) and bake for 20–25 minutes, or until the pancakes are set and lightly golden.

8. Store and reheat: Let the pancakes cool before storing them in an airtight container in the refrigerator. Reheat in the microwave before serving.

Enjoy your homemade cinnamon swirl protein pancakes!