Name: Keto Cinnamon Protein Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 large egg whites (132g); 1/3 cup vanilla pea protein blend; 1/8 teaspoon ground cinnamon (0.35g); 2 tablespoons natural vanilla whey protein; 1-2 tablespoons filtered water (15-30ml); a dash of ground cinnamon

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Another twist on the most simple protein pancake recipe, these are keto-friendly Cinnamon Protein Pancakes. And they are delicious!

fluffy protein pancakes covered in protein icing and cinnamon sprinkled on top — Keto Cinnamon Protein Pancakes

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!)

🥣 Recipe

Keto Cinnamon Protein Pancakes

Makes one serving.

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings:

Calories: 243kcal

Author: Andréa

Ingredients

Pancakes:

4 large egg whites 132g
⅓ cup vanilla pea protein blend 33g
⅛ teaspoon ground cinnamon 0.35g

Icing:

2 tablespoons natural vanilla whey protein 11g
1-2 tablespoons filtered water 15-30ml
a dash of ground cinnamon

Instructions

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!!

Notes

A note about substitutions: I would not try substituting whey or casein protein powders in this recipe. Other vegan proteins may work, but they probably won't be as fluffy or tasty.

Nutrition

Tried this recipe?Mention and tag us! @proteincakery

Comments

Andréa

April 30, 2015 at 10:58 pm

Hi Elizabeth,
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!
Andréa
Elizabeth Schwartz

April 28, 2015 at 11:04 am

Hi Andréa,
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!
:)
Andréa

November 19, 2014 at 8:07 am

Hi Amanda,
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!
:)
Andréa
Amanda

November 19, 2014 at 6:38 am

Hi,
When you say beat until smooth and fluffy, do you just use your hands? or a mixer? 3 minutes or so?
Many thanks,
Amanda