A cozy baked pancake bowl that captures all the warm spices of a hot cross bun with a creamy vanilla drizzle on top. Perfect for Easter or any time you're craving comfort food!
ā±ļø Prep: 5 min š„ Cook: 12 min š½ļø Serves: 1 ā° Total: 17 min
Nutrition (per serving)
|
334
Calories
|
27.3g
Protein
|
43.3g
Carbs
|
4g
Fat
|
Ingredients
- 40 g Buttermilk Protein Pancake Mix
- 50 ml lite milk
- 1/2 mini hot cross bun (broken into chunks)
- 1/2 tsp cinnamon (or to taste)
- 15 g vanilla Greek yoghurt
- 10 ml lite milk (for drizzle)
- 10 g vanilla protein powder
- 2 ml vanilla extract
- pinch extra cinnamon (for topping)
Instructions
Step 1: Preheat your air fryer to 165Ā°C (330Ā°F), or oven to 165Ā°C (330Ā°F) fan forced if using conventional oven.
Step 2: In an oven-safe or air fryer-safe dish, combine the pancake mix, cinnamon and 50ml milk. Mix until well combined into a thick batter.
Step 3: Break up the mini hot cross bun into bite-sized chunks and fold through the pancake batter.
Step 4: Place the dish in your air fryer or oven and cook for 10-12 minutes, until the batter is set and cooked through.
Step 5: While the pudding is cooking, make the vanilla drizzle by mixing together the yoghurt, 10ml milk, vanilla protein powder and vanilla extract until smooth. Transfer to a zip-lock bag.
Step 6: Once the pudding is cooked, remove from heat and place the remaining hot cross bun piece on top.
Step 7: Snip a corner off the zip-lock bag and drizzle the vanilla sauce over the warm pudding.
Step 8: Finish with a sprinkle of cinnamon and enjoy while warm!
š” Tips
Pro tip: If you don't have mini hot cross buns, use 1/4 of a regular hot cross bun instead. You can also add a pinch of mixed spice for extra Easter flavour!
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