Jelly Belly Pancake Rolls

These are 2 weight watchers points each 3 1/2″ round, perfect size! Fancy!!! but they’re so easy to make. A treat to look forward to with your coffee. 9 grams of protein each, not a lot but every little bit helps

Ingredients

  • 2 cups 212 g high protein pancake mix, I use Kodiak Buttermilk. Best to weigh it!! (56 g protein)
  • 1½ tsp of baking powder
  • 1/4 tsp salt
  • 2 tbsps. of sugar replacement like Lakanto Monkfruit
  • 1 large egg 6 g protein
  • 1 tsp vanilla extract
  • 8 tsps. sugar free jelly
  • ½ cup thick fat free plain Greek yogurt I use Fage (12 g protein)
  • 2 tbsps. unsweetened plain almond mil

Instructions

  1. Preheat oven 350°F, line a large baking sheet with parchment
  2. In a medium bowl, combine dry ingredients, whisk, add egg, vanilla, yogurt & milk. Using a large spoon, mix until dough forms, transfer dough to flat surface sprinkled with pancake mix, pat out to 5”x8” rectangle, cut into 8 equal strips, roll each strip into a 12-13” log, starting at one end, begin to wind the dough, creating a spiral, keep winding until you have reached the other end, tuck end under and place on sheet. Thumb press center, add 1 tsp of jelly.
  3. Repeat with remaining dough.
  4. Bake 12-15 minutes, toothpick check at 12 minutes, remove to cool.
  5. Dust with powdered sweetener. Feel free to add sugar free maple syrup if you like

These are 2 weight watchers points each 3 1/2″ round, perfect size! Fancy!!! but they’re so easy to make. A treat to look forward to with your coffee. 9 grams of protein each, not a lot but every little bit helps

Ingredients

  • 2 cups 212 g high protein pancake mix, I use Kodiak Buttermilk. Best to weigh it!! (56 g protein)
  • 1½ tsp of baking powder
  • 1/4 tsp salt
  • 2 tbsps. of sugar replacement like Lakanto Monkfruit
  • 1 large egg 6 g protein
  • 1 tsp vanilla extract
  • 8 tsps. sugar free jelly
  • ½ cup thick fat free plain Greek yogurt I use Fage (12 g protein)
  • 2 tbsps. unsweetened plain almond mil

Instructions

  1. Preheat oven 350°F, line a large baking sheet with parchment
  2. In a medium bowl, combine dry ingredients, whisk, add egg, vanilla, yogurt & milk. Using a large spoon, mix until dough forms, transfer dough to flat surface sprinkled with pancake mix, pat out to 5”x8” rectangle, cut into 8 equal strips, roll each strip into a 12-13” log, starting at one end, begin to wind the dough, creating a spiral, keep winding until you have reached the other end, tuck end under and place on sheet. Thumb press center, add 1 tsp of jelly.
  3. Repeat with remaining dough.
  4. Bake 12-15 minutes, toothpick check at 12 minutes, remove to cool.
  5. Dust with powdered sweetener. Feel free to add sugar free maple syrup if you like