Forget everything you thought you knew about breakfast. We’re about to dive headfirst into a world where cinnamon rolls, pancakes, and cottage cheese collide in the most glorious way possible. This isn’t just a breakfast; it’s an experience. Introducing the Cottage Cheese Cinnamon Roll Pancake Bowl – a ridiculously delicious, protein-packed, and surprisingly easy way to start your day. It’s the comfort of a warm cinnamon roll, the fluffy joy of pancakes, and the sneaky health boost of cottage cheese, all in one bowl. Trust me, once you try this, you’ll be making it every weekend (and maybe even on weekdays too!).
Why You’ll Love This
- Quick & Easy: Seriously, from start to finish, this comes together in under 20 minutes.
- High Protein: The cottage cheese adds a significant protein boost, keeping you full and satisfied for hours.
- Cinnamon Roll Flavor: All the warm, cozy flavors of a cinnamon roll without the fuss of making an entire batch.
- Customizable: Add your favorite toppings – fruit, nuts, chocolate chips, a drizzle of maple syrup… the possibilities are endless!
- Kid-Friendly: Even picky eaters will love this fun and flavorful breakfast.
Ingredients & Equipment
Ingredients:
- 1 cup cottage cheese (full-fat or low-fat, your preference)
- 2 large eggs
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour (or gluten-free blend)
- 1 tbsp sweetener (maple syrup, honey, or sugar)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- Pinch of salt
- For the Cinnamon Roll Swirl:
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp melted butter
Equipment:
- Blender or food processor
- Small bowl
- Non-stick skillet or griddle
- Spatula
- Bowl for serving
Step-by-Step Instructions
- Prepare the Cinnamon Roll Swirl: In a small bowl, combine the brown sugar, cinnamon, and melted butter. Mix well and set aside.
- Blend the Pancake Base: In a blender or food processor, combine the cottage cheese, eggs, oats, flour, sweetener, baking powder, cinnamon, vanilla extract, and salt. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon of milk (dairy or non-dairy) at a time until it reaches a pourable consistency.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
- Create the Swirl: Pour about 1/2 cup of the pancake batter onto the hot skillet. Immediately drizzle a generous amount of the cinnamon roll swirl mixture over the batter. Gently swirl it in using a toothpick or the tip of a knife – don’t overmix!
- Cook & Flip: Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
- Assemble the Bowl: Cut or tear the pancakes into bite-sized pieces and place them in a bowl.
- Add Toppings: Top with your favorite toppings! (See suggestions below).
Pro Tips
- Don’t Overblend: Overblending can result in tough pancakes. Blend just until smooth.
- Low & Slow: Cooking the pancakes over medium heat ensures they cook evenly and don’t burn.
- Cottage Cheese Texture: If you prefer a completely smooth texture, use blended cottage cheese. Otherwise, a slightly textured cottage cheese works well too.
- Spice it Up: Add a pinch of nutmeg or cardamom to the pancake batter for extra warmth.
- Topping Ideas: Fresh berries, sliced bananas, chopped nuts, a drizzle of maple syrup, a dollop of Greek yogurt, chocolate chips, or a sprinkle of shredded coconut.
Storing Leftovers
Leftover Cottage Cheese Cinnamon Roll Pancake pieces can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a skillet. They may lose some of their initial fluffiness, but will still be delicious! Freezing is not recommended as the cottage cheese texture may change upon thawing.
Print
Cottage Cheese Cinnamon Roll Pancake Bowl
- Total Time: 11 minutes
- Yield: 1 serving 1x
Description
A high-protein, low-sugar breakfast bowl that tastes like a cinnamon roll but is made with blended cottage cheese and fluffy pancake batter.
Ingredients
1/2 cup cottage cheese
1/4 cup rolled oats
1 large egg
1/2 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 tbsp maple syrup (optional)
Pinch of salt
1 tsp coconut oil or butter (for cooking)
For topping:
1 tbsp Greek yogurt
1/2 tsp cinnamon
1 tsp maple syrup or honey
Chopped pecans or walnuts (optional)
Instructions
1. In a blender, combine cottage cheese, oats, egg, baking powder, vanilla, cinnamon, maple syrup, and salt. Blend until smooth.
2. Heat coconut oil or butter in a nonstick skillet over medium heat.
3. Pour blended batter into the skillet in a round or bowl-like shape, cooking for 2–3 minutes per side until golden brown and cooked through.
4. Transfer pancake to a bowl and let it cool slightly.
5. In a small bowl, mix Greek yogurt with cinnamon and maple syrup for the topping.
6. Spoon the topping over the pancake bowl and sprinkle with chopped nuts if using.
7. Serve warm and enjoy your cinnamon roll-flavored breakfast.
Notes
Use a nonstick skillet for the best texture and easy flipping.
You can meal-prep the batter ahead of time and cook fresh in the morning.
Add a few raisins or a swirl of nut butter to boost flavor and nutrients.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 195mg