This Cinnamon Roll Pancake Bowl is a cozy, protein-packed breakfast that tastes just like a classic cinnamon roll but comes together in one simple bowl. Made with cottage cheese for a creamy texture and extra protein, it’s naturally gluten-free, lightly sweet, and perfect for busy mornings when you want something indulgent yet nourishing.

Why You’ll Love This Recipe

• Tastes like a cinnamon roll in pancake form
• Packed with about 18 grams of protein per serving
• Naturally gluten-free
• Made in one bowl for easy cleanup
• Soft, fluffy texture with a gooey cinnamon swirl
• Perfect for meal prep or quick weekday breakfasts
• Customizable with your favorite toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pancake bowl batter:
1/2 cup cottage cheese
1/4 cup gluten-free oat flour
1 large egg
1 tablespoon maple syrup
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

For the cinnamon swirl:
1 tablespoon coconut sugar
1/2 teaspoon ground cinnamon
1 teaspoon melted butter or coconut oil

For the glaze:
1 tablespoon Greek yogurt
1 teaspoon maple syrup
1 to 2 teaspoons milk of choice

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease an oven-safe ramekin or small baking dish.
2. In a blender, combine the cottage cheese, oat flour, egg, maple syrup, baking powder, cinnamon, and vanilla extract. Blend until smooth and creamy.
3. Pour the batter into the prepared ramekin and smooth the top.
4. In a small bowl, mix the coconut sugar, cinnamon, and melted butter or coconut oil. Drizzle the mixture over the batter and use a toothpick or knife to gently swirl it into the top.
5. Bake for 18 to 22 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
6. While the pancake bowl is baking, stir together the Greek yogurt, maple syrup, and milk until smooth to create the glaze.
7. Let the pancake bowl cool slightly, then drizzle the glaze over the top. Serve warm.

Servings and timing

Servings: 1 bowl

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Chocolate chip: Add 1 tablespoon dark chocolate chips to the batter before baking.

Nutty crunch: Sprinkle chopped pecans or walnuts over the top before baking.

Higher protein: Replace the oat flour with 2 tablespoons oat flour and 2 tablespoons vanilla protein powder.

Dairy-free: Use a dairy-free cottage cheese alternative and plant-based yogurt for the glaze.

Extra cinnamon swirl: Double the cinnamon swirl ingredients for a richer flavor.

Storage/Reheating

Storage: Allow the pancake bowl to cool completely. Cover tightly and store in the refrigerator for up to 3 days.

Reheating: Microwave for 30 to 60 seconds until warmed through. Add a splash of milk before reheating to keep it moist.

Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this without a blender?

Yes, but the texture will be slightly chunkier. Mash the cottage cheese well with a fork before mixing the batter.

Can I cook this in the microwave instead of the oven?

Yes. Microwave on high for 2 to 3 minutes, checking at the 2-minute mark. Cooking time may vary depending on your microwave.

Is this recipe really gluten-free?

Yes, as long as you use certified gluten-free oat flour.

Can I use regular flour instead of oat flour?

Yes, you can substitute with all-purpose flour in the same amount, though it will no longer be gluten-free.

What can I use instead of maple syrup?

Honey or a sugar-free syrup alternative works well.

How do I know when it’s done baking?

The center should be set and slightly firm to the touch. A toothpick inserted should come out mostly clean.

Can I double the recipe?

Yes. Simply double all ingredients and bake in a slightly larger dish. You may need to add a few extra minutes to the baking time.

Is this good for meal prep?

Absolutely. Bake ahead and store in the fridge for a quick, protein-rich breakfast.

Can I add protein powder?

Yes. Replace part of the oat flour with protein powder to keep the texture balanced.

What toppings go well with this?

Fresh berries, a drizzle of nut butter, extra Greek yogurt, or a sprinkle of cinnamon all pair beautifully.

Conclusion

This Cinnamon Roll Pancake Bowl proves that a healthy breakfast can still taste like dessert. With its soft pancake base, sweet cinnamon swirl, and creamy glaze, it delivers comfort and nutrition in every bite. Whether you enjoy it fresh out of the oven or meal prep it for the week, this high-protein bowl is sure to become a regular in your morning routine.

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