Ingredients:

Pancake Batter-

1 cup oat flour

1 cup OWYN Vanilla Pro Elite Protein Powder

2 tsp baking powder

pinch of salt

pinch of cinnamon

1 Tbsp avocado oil

1 cup non-dairy milk

Cinnamon Swirl-

¼ cup coconut sugar

1 tsp olive oil

1 tsp water

½ tsp cinnamon

Vegan Icing (Optional)-

½ cup non-dairy yogurt

2 Tbsp non-dairy milk

½ tsp vanilla extract

½ cup powdered sugar or keto-friendly sweetener alternative

Instructions:

1. To make protein pancake batter, whisk together the oat flour, OWYN Vanilla Pro Elite Protein Powder, baking powder, salt, and cinnamon.

2. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to over mix, as this can make the pancakes tough. The batter will be slightly thick.

3. Make the cinnamon swirl: In a small bowl, whisk together the coconut sugar, olive oil, water, and cinnamon until well combined.

4. Transfer the cinnamon mixture to a ziplock bag or piping bag.

Cooking the Pancakes:

1. Heat a lightly greased non-stick griddle or pan over medium heat.

2. For each pancake, pour ¼ cup of batter onto the griddle.

3. Immediately drizzle a cinnamon swirl mixture onto the center of the pancake, creating a spiral pattern.

4. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges start to set.

5. Flip the pancake and cook for another 1-2 minutes, or until golden brown.

Vegan Icing (Optional):

1. In a small bowl, whisk together the yogurt, milk, vanilla extract, and powdered sugar (or sweetener) until smooth and creamy. Drizzle on finished pancakes.

Meal Prep Hack:

Looking for an easy way to prep a protein-packed breakfast? Make OWYN Cinnamon Roll Protein Pancakes in bulk & freeze. When morning arrives, simply grab your desired number of pancakes, and heat them up in the microwave or toaster oven. Easy and nutritious!