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Cinnamon Roll Pancake Bowl

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This Cinnamon Roll Pancake Bowl is a cozy, high-protein breakfast made with cottage cheese, oat flour, and a gooey cinnamon swirl. Naturally gluten-free and easy to prep in one bowl, it’s the perfect quick and nourishing way to start your day.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 serving
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 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
  • 1–2 teaspoons milk of choice

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an oven-safe ramekin or small baking dish.
  2. In a blender, combine cottage cheese, oat flour, egg, maple syrup, baking powder, cinnamon, and vanilla. Blend until smooth.
  3. Pour batter into the prepared ramekin and smooth the top.
  4. Mix coconut sugar, cinnamon, and melted butter in a small bowl. Drizzle over the batter and swirl using a toothpick.
  5. Bake for 18–22 minutes until center is set and a toothpick comes out mostly clean.
  6. Mix Greek yogurt, maple syrup, and milk to make glaze. Drizzle over the slightly cooled pancake bowl and serve warm.

Notes

  • Microwave version: Cook on high for 2–3 minutes instead of baking.
  • For extra protein, sub part of the oat flour with protein powder.
  • Double the cinnamon swirl for a more indulgent flavor.
  • Top with berries, nut butter, or extra yogurt.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-roll-pancake-bowl/