Cinnamon Roll Pancakes

Ingredients:

Pancakes:

• 1 1/2 cups almond flour
• 1 tablespoon tapioca flour
• 2 eggs
• 1 cup almond milk (add more if needed for consistency)
• 1 teaspoon baking powder

Cinnamon Sauce:

• 3 teaspoons ground cinnamon
• 2 scoops AYRA vanilla protein powder
• 1 teaspoon vanilla extract
• 1/4 cup almond butter (or any nut butter)
• Ghee and stevia (mix cinnamon, ghee, and stevia to make the sauce)

White Sauce:

• 1/4 cup coconut yogurt
• 2 tablespoons AYRA vanilla protein powder

Preparation:

1. In a bowl, mix all the pancake ingredients except for the cinnamon sauce. The cinnamon sauce is made by mixing ground cinnamon, ghee, and stevia.
2. Once the pancake batter is creamy, pour 1/4 of the batter into a pan over medium heat. Let it cook for 1 minute. Using a spoon, swirl the cinnamon sauce onto the pancake in a spiral pattern.
3. Cook for another minute or until bubbles form, then flip and cook the other side. Repeat this process with the remaining batter.
4. For the white sauce, mix the coconut yogurt with the Bone Broth Caramel Vanilla protein.
5. Serve the pancakes topped with the white sauce and enjoy!

Enjoy these delicious cinnamon roll pancakes!