Cinnamon Roll Protein Pancakes

1 Stack489 cals

Are you ready for a delicious and healthy cinnamon roll breakfast alternative? These Cinnamon Roll Protein Pancakes don’t miss! Packed with cinnamon flavor, loaded with icing, and the best part? Easy to make!

Since we’re using rolled oats and a banana for this recipe you’re going to need a blender or food processor to full incorporate everything. If you don’t have either, here’s a link to my cheap food processor here!

Cinnamon Roll Pancake Ingredients

Add right into your blender or food processor 1/2 cup of rolled oats, 1 tablespoon of coconut flour, 1 teaspoon of vanilla extract, 1 scoop of a vanilla protein powder, 1/2 teaspoon of ground cinnamon, 1 teaspoon of your choice sweetener, 1/2 of a banana, 1 ounce of unsweetened milk substitute, 1 1/2 large egg whites or 4 1/2 tablespoons of liquid egg whites, 1/2 container of a vanilla Greek yogurt, and 1/2 teaspoon of baking powder.

Blend or process all of your ingredients together until your cinnamon roll protein pancakes mix is smooth.

Take out a large stovetop pan or griddle, turn your burner on medium heat, and coat it with some non-stick cooking spray.

Pour your mix in and cook your protein pancakes for around 2-3 minutes per side. Make sure to keep your pan or griddle coated for every new set of pancakes. You can also make these pancakes however big or small you want to but keep in mind that your cooking time will change depending on their sizes.

Diet tip? When buying your Greek yogurt look for the lowest sugar one possible!

Healthy Icing

Every good cinnamon roll needs a delicious icing and that’s where this healthy icing comes into play! All you need? A small mixing bowl and a couple ingredients.

Add into your mixing bowl the other 1/2 container of your vanilla Greek yogurt, 1/2 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1 teaspoon of your choice sweetener, and 1 tablespoon of cream cheese.

Mix all of those together until you have your desired icing consistency.

Top your cinnamon roll protein pancakes with your icing, a little ground cinnamon, and devour.

Try some of our Steel Cut Slow Cooker Cinnamon Buns next!

Cinnamon Roll Protein Pancakes Recipe

Cinnamon Roll Protein Pancakes

If you’re craving a cinnamon roll and want a healthier alternative then you’re going to love these quick and delicious Cinnamon Roll Protein Pancakes!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon pancakes, cinnamon roll, healthy, protein pancakes
Servings: 1 Stack
Calories: 489kcal
Cost: $2.40

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  • ½ Cup Rolled Oats
  • 1 Ounce Milk Substitute - or Milk
  • 1 Tablespoon Coconut Flour
  • ½ Banana
  • 2.65 Ounces Greek Yogurt - Fat Free Vanilla
  • 4 ½ Tablespoons Liquid Egg Whites - or 1 1/2 Large Egg Whites
  • ½ Teaspoon Ground Cinnamon
  • 1 Teaspoon Vanilla Extract
  • 1 Scoop Protein Powder - Vanilla
  • 1 Teaspoon Sweetener
  • ½ Teaspoon Baking Powder


  • 2.65 Ounces Greek Yogurt - 75g Fat Free Vanilla
  • ½ Teaspoon Vanilla Extract
  • ½ Teaspoon Ground Cinnamon
  • 1 Tablespoon Cream Cheese - 15g Fat Free
  • 1 Teaspoon Sweetener


  • Combine all of your ingredients for your Pancakes into either a food processor or blender
  • Process or blend everything together
  • Take out a stovetop pan, turn your burner on Medium Heat, and coat it with some non-stick cooking spray
  • Pour your mix in and cook each side of your pancake for around 2-3 minutes
  • Mix all of your Frosting ingredients together until smooth
  • Top your Pancakes with the Frosting



Calories in the WHOLE recipe:
  • Calories: 489
  • Fat: 5g
  • Saturated Fat: 2g
  • Sodium: 419mg
  • Carbs: 57g
  • Fiber: 8g
  • Sugar: 20g
  • Protein: 54g


Calories: 489kcal | Carbohydrates: 57g | Protein: 54g | Fat: 5g | Saturated Fat: 2g | Sodium: 419mg | Fiber: 8g | Sugar: 20g


  1. Vanessa M. on June 12, 2016 at 12:00 am

    This was fantastic! The pancake was moist and very tasty – both my husband and 5-year-old approved. I’m not sure I’ll make the frosting again unless I replace some of the yogurt with more cream cheese. (As a side note, I used 2% fat greek yogurt instead of fat free.) We’ll be keeping this in our regular rotation.

  2. Ethan on September 16, 2014 at 12:00 am

    A lot of high carb recipes lately. Where’s the meat at? 🙂

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