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Maple Cinnamon Protein Pancakes

by August 24, 2014

Stay fuller, longer with these grain-free, gluten-free high fiber and protein pancakes.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

2

Ingredients

  • 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

Instructions

  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, coconut oil, maple syrup, or nut butter.

Nutrition Information Per Serving

Calories:

338

Calories from Fat:

40.5

Total Fat:

4.5 g

Saturated Fat:

0.5 g

Sodium:

74 mg

Carbs:

59.7 g

Dietary Fiber:

13.4 g

Net Carbs:

46.3 g

Sugars:

23 g

Protein:

16.5 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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