Maple Cinnamon Protein Pancakes

November 5, 2011 by Leanne Vogel August 24, 2014

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

Ingredients

• 2/3 cup chickpea flour
• 1 tablespoon chia seed
• 1 teaspoon gluten-free baking powder
• 1 teaspoon ground cinnamon

• 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