Cinnamon Roll Pancakes

Author: Bobby Parrish
prep time10 minutes
cook time20 minutes


Dry Ingredients

  • 1 cup paleo flour mix (such as Bob’s Red Mill)
  • .75 cup almond flour
  • 1 scoop FlavCity Vanilla Cream Protein Smoothie
  • 3 tablespoons tapioca or arrowroot starch
  • 1 teaspoon baking powder

Wet Ingredients

  • 2 eggs
  • 1 cup unsweetened, plain almond milk
  • 1 tablespoon melted butter or ghee
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 1 tablespoon maple syrup
  • .5 teaspoon cinnamon
  • 3 tablespoons pancake batter
  • 1 tablespoons tapioca or arrowroot starch


  • 1 scoop FlavCity Vanilla Cream Protein Smoothie
  • 1-2 tablespoons almond milk


  • Add the dry ingredients to a medium bowl and mix well with a whisk.
  • Add the wet ingredients to another medium bowl, mix well, and pour wet mixture on top of the dry mixture. Mix to combine well and allow the batter to rest for 10 minutes, so the almond flour hydrates.
  • Meanwhile, make the cinnamon swirl by adding the maple syrup to a small bowl with the cinnamon and mix. Add three tablespoons of the resting pancake batter to the cinnamon syrup mixture, along with one teaspoon tapioca flour, then combine well. Add the mixture to a ziploc bag, and set aside.
  • Make the glaze by adding one scoop of FlavCity protein to another small bowl and whisk it with just enough milk to make a glaze that can be drizzled. Set aside.
  • Add the pancakes to a preheated greased pan and cook for 30 seconds. Cut a tiny corner off the ziploc bag with the cinnamon swirl mixture and carefully pipe it in a spiral pattern beginning in the center of each pancake working your way out to the edge. Then, cover the pan with a lid. Once the pancakes are golden brown on the bottom, flip and cook them for 15 seconds on the swirl side. Then remove from the pan and stack them on a plate.
  • Drizzle with protein glaze and enjoy!
Cinnamon Roll Pancakes