Pumpkin Protein Pancake Bowls with Honey Cream Cheese Icing
Serves 410 mins prep20 mins cook
These Pumpkin Protein Pancake Bowls are the ultimate cozy fall breakfast! Made with Greek yogurt, pumpkin puree, and protein powder, then baked with a gooey cinnamon swirl and topped with a creamy honey-sweetened icing. High-protein, macro-friendly, and perfect for meal prep mornings.
0 servings
What you need
Instructions
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.View original recipe