A high-protein, low-sugar breakfast bowl that tastes like a cinnamon roll but is made with blended cottage cheese and fluffy pancake batter.

Scale

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)

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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.

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.