What you need:
For Pancakes:
- 1/3 cup Muscle Egg, Egg Whites Cake Batter Flavor
- 1 scoop Devotion Nutrition Cake Batter Flavor Protein
- 1 tsp baking powder
For Cinnamon Filling:
- 1 TSP ground cinnamon
- 3 TBSP Brown Sugar/Splenda Mix
- 1 TBSP I Can’t Believe It’s Not Butter
For Cinnamon Syrup Glaze:
- 1/2 scoop cinnamon roll flavored protein
- 1 TBSP almond milk
- 1 TSP Walden Farms Maple Syrup
INSTRUCTIONS
- Prepare Cinnamon Filling first: In a small bowl, mix ICBINB, brown sugar/Splenda mix and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set atleast 20 minutes because you want the filling to be thick, not liquidy) I actually bought a mustard bottle at the Dollar Tree and used that for the pouring.
- Prepare Pancake batter: In a small bowl mix together the protein, baking powder and MuscleEgg. Combine the mixture and allow to sit for 5 minutes to thicken.
- Prepare Cinnamon Syrup glaze: In a medium glass, combine the protein, almond milk and syrup. Whisk together until smooth and all protein clumps are gone. You don’t want this too runny, but just runny enough to drizzle on top of your pancakes. You will serve instantly so it will hit up a little when it touches the fresh baked pancakes. Set aside.
- Heat a skiller or solver dollar pancake pan (like mine) over medium-low heat. Spray with butter flavored non-stick cooking spray. Scoop pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
- When ready to serve, drizzle the cinnamon sylrup glaze on top of each pancake. Enjoy!
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