Cinnamon Roll Pancake Bowl with Cottage Cheese

Cinnamon Roll Pancake Bowl with Cottage Cheese

Ingredients

For the Pancake Base:

• ½ cup (120g) cottage cheese
• 1 large egg
• ¼ cup (25g) oat flour (or blended oats for gluten-free option)
• ½ tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp maple syrup or honey
• Pinch of salt

For the Cinnamon Swirl:

• 1 tbsp melted butter or coconut oil
• 1 tbsp brown sugar or coconut sugar
• ½ tsp ground cinnamon

For the Glaze:

• 2 tbsp Greek yogurt or cream cheese
• 1 tsp maple syrup or powdered sugar
• Splash of milk (to thin, if needed)

Instructions

1. Preheat your oven to 180°C (350°F) or your air fryer to 170°C (340°F).
   Lightly grease a small oven-safe bowl or ramekin.
2. Blend the pancake base:
   In a blender, add cottage cheese, egg, oat flour, baking powder, vanilla, maple syrup, and salt.
   Blend until smooth and creamy.
3. Make the cinnamon swirl:
   In a small bowl, mix melted butter, sugar, and cinnamon.
4. Assemble:
   Pour half of the pancake batter into the bowl.
   Drizzle half of the cinnamon swirl mixture, then add the remaining batter.
   Finish with another drizzle of the cinnamon swirl and use a knife or toothpick to swirl it gently.
5. Bake or air-fry:
   • Oven: Bake for about 20–25 minutes until golden and set.
   • Air fryer: Cook for 12–15 minutes, checking around minute 10.
6. Make the glaze:
   Stir together Greek yogurt (or cream cheese), maple syrup, and milk until smooth.
7. Serve:
   Drizzle the glaze over the warm pancake bowl, and enjoy with a sprinkle of cinnamon or crushed nuts if you like!

Nutrition (Approximate per serving):

• Calories: ~300
• Protein: ~18g
• Carbs: ~28g
• Fat: ~10g