Serves 3
10 min
Healthy Cinnamon Roll Pancakes
Recipe GLPR0bcbd8a6d5b134
Fluffy whole-grain pancakes infused with pumpkin and cinnamon, topped with a sweet cinnamon-brown sugar filling and creamy honey-yogurt drizzle. These nutritious pancakes combine bran cereal, Greek yogurt, and egg whites for a protein-rich breakfast that tastes indulgent while keeping things light and wholesome.
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Ingredients
½ cup bran cereal (such as All Bran Original), crushed
½ teaspoon baking powder
½ teaspoon baking soda
½ cup all-purpose flour
2 teaspoons ground cinnamon
1 cup buttermilk (or 1% milk mixed with 1 tablespoon vinegar)
¼ cup pumpkin puree (canned or fresh, not pie filling)
2 egg whites
½ cup plain Greek yogurt
¼ cup light brown sugar
1 tablespoon ground walnuts or crushed bran cereal
1 tablespoon honey
Additional walnuts for topping
Directions
In a large mixing bowl, combine the crushed bran cereal, baking powder, baking soda, flour, and 1 teaspoon of the cinnamon. Stir well to distribute the leavening agents evenly throughout the dry ingredients.
In a separate bowl, whisk together the buttermilk, pumpkin puree, and egg whites until smooth and fully combined. Pour the wet ingredients into the dry mixture and stir until just combined; the batter should be slightly lumpy, not overmixed.
Heat a griddle or non-stick skillet over medium heat. Once hot, pour ¼ cup of batter onto the griddle for each pancake. Cook until the top surface becomes bubbly and the edges appear set, about 2 minutes.
Flip each pancake carefully and cook on the second side until light golden brown and cooked through, about 1 to 2 minutes. Transfer finished pancakes to a plate and keep warm.
While the pancakes cook, prepare the cinnamon filling by whisking together the pumpkin puree, light brown sugar, and remaining 1 teaspoon cinnamon in a small bowl until smooth.
Stir the ground walnuts into the cinnamon filling until it reaches a spreadable consistency. If the filling is too thick, add a splash of water; if too thin, add more ground walnuts.
Transfer the cinnamon filling into a small plastic bag or piping bag, snip a small corner, and pipe a spiral of filling onto the top of each warm pancake.
In a small bowl, whisk together the Greek yogurt and honey until completely smooth and pourable.
Transfer the honey-yogurt mixture to a small plastic bag or piping bag, snip a corner, and drizzle it in a zigzag pattern over each pancake.
Sprinkle additional chopped walnuts on top of each pancake and serve immediately while warm.
