Cinnamon Roll Pancakes

Ingredients

• 1/2 cup Maple Protein Pancake Mix
• 1/2 cup water
• 2 tbsp prepared pancake batter (reserved from above, for the cinnamon swirl)
• 1 tsp peanut butter
• 1/2 tsp cinnamon
• 1 tsp maple syrup
• 2 tbsp Greek yoghurt (for the glaze)
• 1 tsp maple syrup (for the glaze)
• 1 splash vanilla extract (for the glaze)

Instructions

Step 1: Combine the Maple Protein Pancake Mix and water in a bowl and mix until you have a smooth, pourable batter. Pop it in the fridge for a few minutes to thicken slightly.

Step 2: Reserve 2 tbsp of the batter in a small bowl for the cinnamon swirl. Add peanut butter, cinnamon and maple syrup, then mix until smooth. Transfer to a piping bag or a zip-lock bag with a small corner snipped off.

Step 3: In a separate small bowl, mix together the Greek yoghurt, maple syrup and a splash of vanilla extract until smooth. Set aside.

Step 4: Heat a non-stick pan over medium heat and lightly grease with cooking spray or a little butter.

Step 5: Pour the main batter onto the pan to form a pancake. Quickly pipe the cinnamon swirl mixture in a spiral pattern on top, starting from the centre and working outward.

Step 6: Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Carefully flip and cook for another 1–2 minutes until golden.

Step 7: Repeat with the remaining batter and cinnamon swirl mixture, then stack and drizzle generously with the yoghurt glaze.