NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Oat flour

1 scoop Vanilla protein powder

6 tbsp Non-fat Greek yogurt

0.5 tsp Baking powder

1 tsp Ghee

1 tsp Ground cinnamon

1 tsp Coconut sugar

1 tbsp Unsweetened almond milk

0.25 tsp Vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe ceramic bowl with a touch of ghee or cooking spray.

• 2

  In a medium mixing bowl, whisk together the egg whites, oat flour, 0.75 scoops of the vanilla protein powder, 4 tablespoons of the Greek yogurt, and the baking powder until the batter is smooth.

• 3

  Pour the pancake batter into the prepared oven-safe bowl, smoothing the top with a spatula.

• 4

  In a small ramekin, melt the ghee and stir in the ground cinnamon and coconut sugar until it forms a thick, dark paste.

• 5

  Use a toothpick or knife to swirl the cinnamon mixture into the pancake batter in a circular motion to create the classic cinnamon roll aesthetic.

• 6

  Bake for 18 to 22 minutes, or until the center is set and the edges have slightly pulled away from the sides.

• 7

  While the bowl bakes, whisk the remaining 2 tablespoons of Greek yogurt, the remaining 0.25 scoops of protein powder, almond milk, and vanilla extract to create a creamy icing.

• 8

  Remove the bowl from the oven and drizzle the protein icing over the warm pancake before serving.