Maple Cinnamon Protein Pancakes with Glazed Apples

Kevin and I love Christmas.

Each year around this time, we begin our gingerbread house building plans,

decorate the tree,

and we even go as far as planning exactly what we’ll make together for breakfast on Christmas morning.

When you read together, instead read – Kevin playing with the dogs while I make breakfast. Team effort.

Last year, we had Cinnamon Waffles with Cream Cheese Frosting

The year before, French toast. And the year before that it was a huge omelet, if I remember correctly.

But this year there have been no gingerbread house plans, no tree decorating, or table planning.


We won’t be here!

Instead, we’ll be here…


enjoying lots of this…


and finally getting to scuba dive in something other than a pool, yipee!

But you didn’t think I’d leave without sharing what we would have enjoyed on Christmas morning had we stayed in the country, did ya?

These pancakes are the ultimate Christmas morning food. They’re pretty, filling, grain-free, easy to whip up, and make the house smell like cinnamon buns without all of the hard work!

They’re jam-packed with protein, too. I find that if I don’t begin the morning with protein I never ever get enough throughout the day. That, and it usually leads to a constant hunger feeling, deep in my stomach; a pattern I discovered from tracking my daily eats, feelings and symptoms in my food journal!

I started trialing these pancakes right around the time we got sick of eating Banana Chocolate Chip Protein Pancakes, before I switched primarily to a paleo diet, and before we knew we were going away for the holidays.

So I guess what I’m trying to say is – they’re good, we enjoyed them awhile ago, and this recipe was totally worth holding on to until December. Okay, well November 29th, but who’s counting?

I bet you could make the pancakes paleo by making them with almond flour, but I haven’t gotten to it… yet.

Maple Cinnamon Protein Pancakes

Vegan (option), Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free, Grain free

There’s nothing like enjoying healthy pancakes on a cold winters day! These pancakes will keep you fuller, longer with their high fiber, protein, and complex carbohydrate content. Oh, I did I mention… they’re ridiculously tasty, too?

Yield: 3-4 pancakes depending on serving requirements. We just make a stack of 3 and cut it down the middle to share.

Servings: 2


  • 2/3 cup chickpea flour
  • 1 tablespoon chia seed
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup egg whites or 1 flax egg (1 tablespoon freshly ground flax + 3 tablespoon water)
  • 1/4 cup non-dairy milk – I used unsweetened almond milk
  • 2 tablespoon water
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pure vanilla extract


  1. Combine chickpea flour, chia seeds, baking powder, and cinnamon in a medium sized bowl. Mix with a fork to break up the flour.
  2. Add the wet ingredients to the flour mixture and stir until just mixed. Set aside.
  3. Preheat a small non-stick pan on medium-low heat for 2 minutes.
  4. Pour 1/3 of the mixture into the preheated pan. Allow the first side to cook for 2-3 minutes, or until bubbles form and the edges begin to turn golden.
  5. Flip and allow to cook for another 1-2 minutes.
  6. Place completed pancake on cooling rack and repeat with remaining batter.
  7. Serve with glazed apples (below), coconut oil, maple syrup, or nut butter.

View nutrition info

Glazed Apples

Vegan, Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free, Grain free

Maple syrup sweetened apples, the perfect topper to oatmeal, pancakes, or waffles.

Yield: 3/4 cup

Servings: 2


  • 1 gala apple, sliced *see note
  • 1/4 cup water
  • 1 teaspoon maple syrup
  • 1 tablespoon quick cooking tapioca
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon


  1. Place sliced apple and water in a small saucepan. Cover and bring to a boil.
  2. Reduce heat to a simmer and cook for 5 minutes.
  3. Meanwhile, mix remaining ingredients in a small bowl.
  4. Add tapioca mixture to the apples and stir to coat. Return the lid and allow to simmer for 10 minutes.
  5. Serve over top Maple Cinnamon Protein Pancakes.

note: I don’t like to peel my apples, as many of the beneficial phytonutrients and fibers are in the skin itself.

View nutrition info

Maybe if I cross my fingers and toes the resort will serve up protein pancakes while we’re there? Either way, we’re looking forward to just relaxing, spending time with each other, seeing awesome sea creatures… and missing out on a weeks’ worth of snow!

Do you have any big plans for the holidays?

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Comments | Leave Your Comment

  1. AHHH!!!! Have fun during your trip!!! Sunshine and scuba diving….sounds like a blast.

    I make glazed apples all the time (usually just water, cinnamon, and apples, though)…so good.

  2. These look amazing and I almost got a bit sad (for me) that you guys have these amazing breakfasts every Christmas morning. But, then got happy when you said you’d be going away. We’ll also be away, as well, and I was honestly just thinking about how to make Christmas morning reeeeeally, really good from a hotel room! At least I have some time to come up with something lol

  3. Oh this sounds great….love the glazed apples. I could just eat those and skip the rest but the cinny/maple combo is probably amazing.

    I love the pics of you in your Scuba gear. Break out the BCD, check the Octo, and let’s Giant Stride and dive together in Aruba. C’mon down!

  4. Mmm I love the sounds of these! Maybe if I cross MY fingers and toes you’ll magically decide to take me to a hot sunny beach too? ;) For Christmas I’ll be in Milan with my dad and sister. Perhaps my Christmas breakfast will consist of gelato? :D

  5. I have never used chickpea flour, those look wonderful. I love the glazed apples. You guys are cute that you plan out your Christmas morning, that is so sweet!!

  6. They look amazing! Eat savory chickpea pancakes all the time but never thought to pair them with something sweet like apples. Will give it a try!

    Hope you have fun on your vacation–totally envious over here (and waiting in dread for the snow to arrive. . . ). :)

  7. They look great! I’ve had savory chickpea pancakes but never thought to try them with something sweet like apples. Will have to give it a try!

    Hope you enjoy your time away. I’m totally envious. . . sitting here waiting (in dread!) for the snow to arrive. ;)

  8. Hi! These look delicious :)

    For the nutrition information – are the stats per 1.5 pancakes? or the whole recipe? :)

    Thank you and have fun on your Christmas vacation!

    • Thanks, Sophie! The recipe makes 2 servings, the stats are for 1 serving. Depends on how many pancakes you make (small, medium, large) so instead, I just said 1/2 of the recipe = the nutrition stats I posted. Hope that helps! :)

  9. Your Christmas sounds WONDERFUL! Hope you take tons of pictures! :)

    We usually take the opportunity to have something for breakfast on Christmas morning that we would normally not have: cream cheese pastries. Those things are like crack to me, so we never have them! But once a year is doable, I think!

    I’ll have to go back and try those banana chocolate chip pancakes – those sound good too!

  10. I would never have thought of using chickpea flour for something savoury! In India, we use chickpea flour (besan) all the time and we make pancakes called pudas out of them. They taste pretty darn good.

    I have so much flour lying at home, so I’ll have to try this one out!

    • I love learning about all the different food customs across the world! One of my colleagues talks about pudas all the time. Need to give the classic recipe a shot!

  11. Those glazed apples look amazing, I am definately going to try this method later :) I’ve heard great things about chickpea flour too, I’ll have to check that out soon! What made you decide to switch to a mostly paleo diet? I think the concept is great – I’m just curious though

    • The flour is really easy to find, I was surprised actually! If your local grocery store has an ethnic isle, you can pretty much guarantee they’ll have chickpea flour!
      Re: paleo switch – it kind of just happened. I started journaling around the time I switched to a low fat/high protein diet with a goal of losing body fat and gaining muscle. It wasn’t long until I learned that low fat doesn’t work for me. Then I switched to higher fats, high protein, but there were still issues when I was eating grains/legumes. So I cut those out and started feeling better. I honestly would have never made the connection between everything had I not been food journaling and paying really close attention to my symptoms after eating.

      • I’m glad you found what works best for you! :) I’m still on that journey myself. Food journaling really is a great tool, I’m so glad you’ve shared it with me/all your readers!

        & lucky you – going out of the country three different times in less than what? 6 months? You go girl!! You are makin things happen :)

        • It’s all about the journey, that’s for sure :) I wish I would have had more time in London – business trips are NO fun! So Dominican will be a nice break!

  12. These sound amazing! I’m upping my protein intake lately and it feels amazing. Studying has definitely opened my eyes to so much in the ways of how I get my nutrients throughout the day! We are taking the boys to NY for 4 days the week before Christmas and we all can’t wait. Sounds like you have some amazing plans!

    • I bet they will love NY, especially during Christmas… so magical! Have you ever been before?

    • As much as I love the family, yes… it will be nice and quiet for sure. We get home on Christmas day so we’ll just be going over to my parents’ house. I think the days leading up to Christmas are the most stressful – thankfully we’ll miss them! We’re going to Punta Cana, in Dominican!

    • Cinnamon rolls are a classic favorite! I just have no patience to wait for the dough to rise, and do all that rolling and baking with a pending turkey roasting hehe

  13. I’m not sure where ‘here’ is but it looks beauuuutiful. I’ve never spent a Christmas away but a lot of people enjoy vacationing for the holiday and I think it would be a fun change too. These pancakes look amazing, I love grain free beauties.

  14. These look delicious Leanne. I’ve just started experimenting with alternative flours but I’m struggling to learn which ones are good for certain recipes and which ones should be avoided. For example, I tried to make pancakes with coconut flour which were a total disaster. Some tips about how to use alternative flours would be fab!

    • Coconut flour is a tricky one, that’s for sure. I still haven’t gotten the courage to try coconut flour pancakes…. generally speaking, each 2 tbsp coconut flour requires 1 egg + at least 1-2 tbsp liquid. Alternative flours are a tricky one for sure. I see if I can try to start including some of my flour learnings in my future posts!

  15. Looks amazing – sunny tropics! Nothing like some beach to get a break from the Canadian winters! Have fun!
    I made the banana protein pancakes the other morning and I followed the recipe … Soaked the chia and everything! They turned out mooshy and not fully cooked in the middle not sure what I did wrong.. Maybe more flour or less milk next time? They were tasty despite being a little mushy in the center. I cooked them thoroughly as I could for atleast 4+ mins each side med heat.

    • That is so odd. I’ve had so many readers tell me they worked perfectly… did you use a flax egg? Was the flax freshly ground or pre-packaged? I find the pre-packaged flax doesn’t work for flax eggs. Another thing… is your flour old? haha we’ll get to the bottom of this!

      • Oh, the flax was not freshly ground so maybe thats it. Flour isn’t old just bought about a month ago buy I store it in the fridge so it keeps longer. I will try it again and this time with egg whites and see what happens (: thanks leanne!

        • NICE! It will totally 100% work with the egg whites or with freshly ground flax (I grind mine in our old coffee grinder. Much better use for the thing!)

          • I made them again this morning for “brunch” and they totally worked. I used egg whites and added some oats to the mix too. They were so tasty!!!

  16. I made these pancakes for breakfast this morning and they were a success! I have had so many protein pancake failures, it will be nice to have a recipe I know I can turn to. I like using garbanzo bean flour as an alternative to regular flour or protein powder. Thanks for sharing!

  17. Would love to give this recipe a whirl. I’m curious about the chickpea flour… and who doesn’t love to have an apartment smell like fresh cinnamon toast? Mmmmm…

    Hope you have a wonderful time on your trip! Sounds like it’ll be amazing :) And do take lots of pictures!

  18. Love these so much I had to post it while I am still eating them. Thank you so much for the recipe. It just goes to show ou that no matter what your dietary constraints you don’t have to give up your favorite foods you just have to modify them a bit.

  19. Thanks for the recipe, Leanne. I tried making these with sprouted chickpeas, which I dried (mostly) over our space heater, and then ground. If the chickpeas had been completely dry, I might have been able to get a finer flour and fluffier pancakes–mine were more the consistency of fried polenta–but they still worked out. I had to add much more water than suggested to make a batter consistency. …and I must confess I also added some brown sugar to the batter after tasting the first pancake. But they were so good, especially with the apples.

  20. These look awesome!!!

    Does the nutritional content include the apples topping?

  21. I saw this recipe before going to bed last night and couldn’t wait for breakfast! I just made and ate them and they were nice and filling but a bit too beany tasting to my taste (although I LOVE beans, so I was surprised to think so…). It’s so healthy though that I’ll make them again for sure but maybe with half chickpea flour and half almond flour. Thanks! Very nice blog and recipes.

    • I’m glad you (sorta) liked the pancakes, Gabi! I’ve had a couple of people tell me they don’t like cooking sweet dishes with chickpea flour. I’m convinced the outcome has something to do with the chickpea flour used as I have never tasted the bean flavor at all! So odd. Thanks for your nice comments about my blog, if you’re looking for a pancake recipe without the chickpea flour, I posted a banana bread one a couple of weeks ago here:

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