Another twist on the most simple protein pancake recipe, these are keto-friendly Cinnamon Protein Pancakes. And they are delicious!
Like my Vanilla Protein Pancakes with Chocolate Syrup and my Banana Berry Protein Pancakes, these pancakes are made with a vanilla pea protein blend. It is an amazing powder for baking and pancakes! And this cinnamon recipe version keeps the fats and carbs low, while remaining a simple protein pancake recipe.
Because of their amazing macros, I make these protein pancakes often! If I need to take them with me, I just leave off the icing and throw them in a ziplock bag. The macros for the plain pancakes are: Prot: 40 g, Carbs: 3 g, Fat: 3 g, Cal: 200.
I hope you enjoy my new favorite pancakes! (And their amazing macros!)
- 4 large egg whites 132g
- ⅓ cup vanilla pea protein blend 33g
- ⅛ teaspoon ground cinnamon 0.35g
- 2 tablespoons natural vanilla whey protein 11g
- 1-2 tablespoons filtered water 15-30ml
- a dash of ground cinnamon
- Preheat your griddle over a low flame.
- Beat the egg whites, protein powder, cinnamon, and True Yacon until smooth and fluffy.
- Wait until the griddle is hot enough (when drops of water sizzle up).
- Pour some batter on on the griddle (smaller pancakes flip more easily). These pancakes don’t bubble as much as other recipes, but they fluff up. Flip after a couple of minutes.
- Cook for another couple of minutes on the other side.
- Repeat steps 4 and 5 until you’ve finished your batter.
- Mix ingredients for icing in a small bowl, starting with 1 tablespoon of water. Add water by the teaspoon as needed to make an icing consistency.
- Stack the pancakes, top with icing, and enjoy!!
I haven't yet experimented with egg replacers, but it is certainly on my list for this summer! I hope to have more vegan recipes once I figure that out.
Thanks for writing in!
I absolutely ADORE your recipes. The ones I have made are delicious, but I just have a general question. For your pancakes, is there a way to use egg replacements instead of the egg whites? I know it sometimes works (with trial and error) in recipes for muffins, etc. But I was wondering if you knew of any successful way to sub out eggs in your recipes that you have heard of/tried? I cannot eat eggs, but I so DO want to eat your delicious recipes!
Thanks for writing in. I often use a handheld electric mixer, and in that case it is probably more like 30 seconds. But you can certainly use a whisk, and 3 minutes sounds about right!
When you say beat until smooth and fluffy, do you just use your hands? or a mixer? 3 minutes or so?