Maple Cinnamon Protein Pancakes

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


  • 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, coconut oil, maple syrup, or nut butter.

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Nutrition Information Per Serving

  • Calories: 338
  • Calories from Fat: 40
  • Total Fat: 4.5
  • 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