These light and fluffy Cinnamon Roll Greek Yogurt Pancakes are sure to keep you satisfied all morning with over 20g of whole food protein! They’re gluten-free thanks to the oats, whipped up in the blender in under 5 minutes, and taste JUST like a warm cinnamon roll!
I have a very big appreciation for breakfast food today.
I mean, I have a very big appreciation for breakfast food every day, but even more so today seeing as that’s pretty much the only thing that got me through the past couple of days. Well, that and ginger ale.
You can totally see where this is going, eh? Yeeeeep. My stomach got hit by something on Saturday night, and I say “something” because I honestly have no idea what it is/was. I woke up at 3am on Saturday night with the worst stomach pains/cramps/bloating, which eventually subsided only to morph in to… err… other.things.
But the weird thing is that I don’t have any other symptoms. No aches, no fever, no fatigue, no sore throat… I feel perfectly normal aside from a super tender stomach and… err… other.things 😳 I thought maybe it was food poisoning, but I didn’t eat anything out of the norm, soooooo I’m kind of stumped.
I made these cinnamon roll Greek yogurt pancakes earlier last week, and I’m kind of lusting over them hardcore seeing as the only things I’ve eaten over the past 48 hours have been: soupy oats, bananas, applesauce, and pretzels. Oh, and rice cakes, but I probably won’t touch those again for a few years after how sick I felt after eating them. I know, right? Totally random.
So can you do me a favour? Can you enjoy a stack of these pancakes for me while I sit here with my oat mush and wait out whatever it is that’s plaguing my stomach?
They’re light and fluffy and taste nice and cinnamon roll-y thanks to a deeee-licious cinnamon sugar stuffing and protein packed vanilla frosting…
The first time I made these, I tried cooking a cinnamon swirl right into the pancakes, buuuuuut that worked way better in theory than it did in execution. They still tasted great, but the cinnamon swirl ended up melting right out of the pancakes as soon as I flipped them over and the whole thing was way more hassle than it was worth, so… stuffing it was!
AND! the entire recipe is a single-serving that clocks in at just over 20g of whole food protein (more if you use protein powder in the frosting), meaning you can eat the whole stack of 6-8 pancakes yourself and feel nice and satisfied all morning. Or evening if you’re like me and enjoy breakfast for dinner a few times a week.
Now if you’ll excuse me, I’m off to enjoy my third bowl of soupy oatmeal for the day the day. Maybe tomorrow I’ll get a little crazy and try eating some white rice… #prayforspoons.
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Cinnamon Roll Greek Yogurt Pancakes
- Total Time: 20 mins
- Yield: 1 serving, about 6–8 pancakes 1x
For the pancakes:
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 cup (40 g) rolled oats*
- 1/2 tsp baking powder
- 2 large egg whites OR 1 large egg
- 1–2 Tbsp (15–30 ml) unsweetened almond milk**
- 1/2 tsp vanilla extract
For the cinnamon sugar filling:
- 1 Tbsp (15 ml) coconut oil, melted***
- 1 tbsp (12 g) coconut palm sugar****
- 1/2 tsp ground cinnamon
For the vanilla frosting:
- 1 Tbsp (7 g) vanilla protein powder
- small amount of unsweetened almond milk (I used about 1/2 Tbsp)
- Preheat a skillet over medium heat and generously coat it with cooking spray or oil. You want to make sure that it’s nice and hot before you start cooking your pancakes.
- Add all the pancake ingredients to a blender in the order listed and blend on high until oats are fully broken down and batter is smooth and frothy. Allow the batter to sit for a few minutes so that it has a chance to thicken up while you make the cinnamon swirl – simply mix all the ingredients together in a small bowl and place it beside the stove.
- Pour the batter straight from the blender onto the skillet until desired size of pancakes is reached. Cook the pancakes until the edges have set and bubbles begin to form on the tops. Using a spatula, flip and cook for another 1-2 minutes.***** Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.
- To assemble, spread a small amount of cinnamon sugar filling on one of the pancakes before placing another pancake on top. Spread that one with more of the filling, and repeat the process until all the pancakes are stacked. To make the frosting, mix the protein powder with enough almond milk to get it to the consistency you want. Pour it over the pancake stack and enjoy!
* make sure to use certified gluten-free oats if you need these to be gluten-free. ** start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick. *** you can also use melted butter. **** you can also use brown sugar. ***** if you find that you’re having a hard time getting the insides of the pancakes to fully cook, cover your skillet with a lid while they cook.
- Prep Time: 10 mins
- Cook Time: 10 mins
Keywords: breakfast, cinnamon roll, gluten-free, Greek yogurt, healthy, oatmeal pancakes, pancakes, recipe
Looking for more healthy Greek yogurt pancake recipes? Try one of these!
Chunky Monkey Greek Yogurt Pancakes
Blueberry Banana Greek Yogurt Pancakes
Banana Oat Greek Yogurt Pancakes
Pumpkin Spice Greek Yogurt Pancakes
Apple Oat Greek Yogurt Pancakes
I made some minor adjustments for my diet and desire to feel like I’m indulging (added 1/4 oz protein powder to the mix, made a frosting with cream cheese, Greek yogurt protein powder, monk fruit sweetener, and cinnamon, skipped the filling, and made mini waffles). These turned out great! My fiance said they tasted like slightly less sweet regular waffles but thought they were still good. One full recipe made 4 qty 4″ mini waffles, paired with eggs and turkey sausage we felt satisfied but not bursting.
These were awesome put it only yielded 3 pancakes for me so I’m wondering if I need to thin the batter out a bit more. I used Lakanto instead of coconut sugar and light butter instead of coconut oil since I’m on WW and didn’t want to use all my points!
It’s not letting me pin these from this website or the yogurt banana muffins
Ugh… I wanted to like these. I struggled to eat them and so did the other 2 people I cooked them for, sorry. 😞 Thanks for sharing.
This had me licking the plate!!! Soooo delicious.
Do you happen to know the calories and all the nutrition value for all of the recipe?? I just tried these this morning, was craving waffles and I decided to try these out as waffles and I made two, they were delicious!! Thank you so much will for sure make them again next time as pancakes! 😍
Amanda @ .running with spoons.
I’m so glad you liked them, Noël! i haven’t had a chance to go back and calculate the nutrition info to some of my older recipes yet, but I’ve used this base pancake recipe in a few other recipes, and it comes out to about 280 calories for just the pancakes without the toppings. If you need more specific or accurate info, you can plug the ingredients into a calculator like this one to figure them out — https://recipes.sparkpeople.com/recipe-calculator.asp
These look awesome! Can I make the ahead of time and freeze them? Do they re-heat well? I’m not great at planning enough time to make breakfast before I go to work…
Amanda @ .running with spoons.
Sorry Jennifer, but I’ve never tried freezing them so I’m not sure how they’d reheat.
Made a single serving and was awful tasting.
I just made these this morning for breakfast and they were absolutely delicious and kept me full for way longer than normal pancakes would. I think the only thing I will change moving forward is drastically reduce the amount of the cinnamon/sugar mix and only make enough for a little sprinkle on the top pancake. My only real problem now is resisting the temptation to make them every day for breakfast!
These look amazing! Has anyone tried making them into waffles instead of pancakes? Like just adding the cinnamon/sugar into the batter and pouring into the waffle iron? I love pancakes BUT I love cinnamon and brown sugar waffles A LOT as well! I’m looking to fridge, then freeze and reheat for breakfast on the go
I just want to say, I absolutely love your pancake recipes. As of this moment, I’m eating the cinnamon roll pancakes and just the other day I made the blueberry banana ones. I’m 6 months pregnant and I CRAVE pancakes and everything sweet and I’m trying so hard not to become a whale. These recipes have been life saving. Love love LOVE them!!!
These look amazing, but I have a couple questions because my digestive system is trying to starve me of all the best things in life (gluten free, dairy free, and recently nut free.) What can I use as a dairy free sub for the greek yogurt? The only thing I can think of is yogurt made from coconut milk, which I have occasionally seen in stores or make it myself. Would that even work? Also, I have gluten free oat flour, so can I skip the blender and just mix it up in a bowl?
Amanda @ .running with spoons.
A non-dairy yogurt made from coconut milk would work just fine, Katie. And you could definitely use oat flour and skip the blending process.
While these were very tasty, the yield was nowhere near that of the photo. I doubled the recipe to make 2 servings for me & my husband, and got 6 1/2 barely 4-inch pancakes. They are very filling, and I served them with some local farm produced sausage, so that should definitely hold us through most of the day (on weekends, we tend to only eat 2 meals and maybe have a light snack early afternoon). Otherwise, they looked like the photo: thin, with the yummy cinnamon mixture in between. I’ll make them again, but will experiment with the ratios to produce 3-4 good sized (4 1/2 inch) pancakes a serving.
I made these this morning with whole wheat flour and they were awesome! Had to use a little more milk since they were thicker, but still delicious. Thanks for the recipe!
Amanda @ .running with spoons.
I’m so glad you liked them, Taylor! I never tried them with regular flour, so it’s good to know that it works 🙂