Pumpkin Protein Pancake Bowls with Honey Cream Cheese Icing

1 Preheat the oven to 375°F and lightly grease 4 oven-safe glass meal prep bowls or ramekins.
2 Blend the batter: In a blender or food processor, combine all pancake base ingredients. Blend until completely smooth and creamy (about 1–2 minutes).
3 Pour into bowls: Divide the batter evenly among your 4 bowls.
4 Make the cinnamon swirl: Stir together melted butter, brown sugar, and cinnamon. Spoon small dollops onto each bowl and swirl with a knife or toothpick.
5 Bake for 15–20 minutes, or until the centers are firm and a toothpick inserted in the middle comes out clean.
6 Make the icing: While the pancake bowls cool slightly, whisk together the cream cheese, Greek yogurt, honey, and vanilla until smooth and creamy.
7 Serve warm: Drizzle the icing over each baked pancake bowl before serving.