Maple Cinnamon Protein Pancakes
Recipe type: Vegan (option), Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 3
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?
  • ⅔ cup chickpea flour
  • 1 tablespoon chia seed
  • 1 teaspoongluten-free baking powder
  • 1 teaspoon ground cinnamon
  • ¼ cup egg whites or 1 flax egg (1 tablespoon freshly ground flax + 3 tablespoon water)
  • ¼ cup non-dairy milk – I used unsweetened almond milk
  • 2 tablespoon water
  • 1 tablespoon maple syrup
  • ½ 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 ⅓ 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.
Recipe by Healthful Pursuit at