Recipe Below

• total time: 35 minutes

Ingredients

Ingredients per EACH BOWL! (multiply by the number of servings you want to make):

1 egg

50 g yogurt (vanilla or unflavoured)

70 ml milk (I used almond but any kind will work)

35 g all purpose flour

the original recipe uses all purpose flour which would work best, but if you want to use gluten free flour these are estimates of how much you may need to use for each type of GF flour (add a little at a time until you reach a cake batter consistency): If using Oat Flour, around 35g, it is slightly more absorbent so you can just add a bit more milk to get the right consistency ; If using Almond Flour, around 40-45g, it does not absorb as much so reduce milk slightly ; If using Coconut Flour, around 10-12g, it is very absorbent! add more milk as well..not my top suggestion for GF flour)

25 g vanilla protein powder

1 tsp sweetner - I used maple syrup

1/2 tsp baking powder

Dash of cinnamon

Cinnamon swirl:

5g butter

1 tbsp sweetener (I didn’t add this but you can add brown sugar if you want)

1-2 tsp cinnamon

about 2-3 tsp pancake batter (from the bowls)

For the glazing (OPTIONAL, not included in macros):

5g lighter cream cheese

5ml almond milk

10g icing sugar

Directions

Preheat oven to 180c or 350 F

Add the eggs first and beat them well. Then add each ingredient to the oven safe glass bowls and mix well ensuring there are no lumps

Melt butter and cinnamon, then add sugar and pancake batter- pour this into a ziplock bag. Snip a small hole and make the cinnamon swirl on top of each pancake bowl

Bake for 25-30 minutes or until a toothpick comes out clean (180c or 350 F)

Remove from oven and let cool for 5-10 minutes

You can store this in the fridge for 5 days or freeze if you plan to eat later.

Reheat in the microwave.

Macros (Per bowl when using all purpose flour) (does not include the glaze):

355 calories

Carbs: 29g

Protein: 31g

Fat: 10g

This recipe is from: @eliya.eats