Snickerdoodle Protein Pancakes

Oh yeah, I did it again…

It seemed to me that last week’s oatmeal raisin panCOOKIES simply had too much fun and well, with a few of you guys mentioning a love for the cinnamon-sugar classic,
I just couldn’t resist!

And let’s face it, we food bloggers DO have a thing for cinnamon, don’t we?

So…who wants a cookie? 😉

Snickerdoodle Protein Pancakes

By: Heather @ Kiss My Broccoli

Prep Time: 5-10 minutes

Cook Time: 10-12 minutes

Keywords: fry breakfast dairy-free high protein no sugar added oats protein powder cinnamon coconut flour Pancake Sunday

Ingredients (Serves 1)

For Cinnamon Syrup

  • 1/8 cup maple syrup
  • 1/4 teaspoon cinnamon

For the Pancakes

  • 1/3 cup rolled oats, ground into flour
  • 2 Tablespoons coconut flour*
  • 1 scoop (30g) vanilla protein powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon sodium-free baking powder
  • 1 egg white
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon butter extract (optional, but recommended)
  • Note: Can sub coconut flour with the same amount of ground flax. Just decrease the amount of milk to 1/4 cup. The texture will be a bit different (not as soft/moist) but still tasty!

Instructions

For Cinnamon Syrup

Whisk together syrup and cinnamon in a small bowl until all of the cinnamon is incorporated.

For the Pancakes

1. Preheat a skillet or griddle to medium heat and coat with cooking spray.
2. Combine flours, protein powder, cinnamon, and baking powder.
3. In a separate bowl, whisk egg white until frothy.
4. Add milk and extracts to egg, stir.
5. Add wet ingredients to dry ingredients and stir well.
6. Spoon batter onto hot skillet, forming 4 small-medium sized pancakes.
7. Cook 5-6 minutes per side or until golden brown.
8. Transfer to plate and top with butter and cinnamon syrup.

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Nutrition facts for pancakes only*:

*The protein powder that I use is 110 calories with 25g of protein per 30g scoop.

Like I mentioned in the recipe,  ground flax can be used instead of the coconut flour. Just be sure to decrease the amount of milk you use to 1/4 cup.

BUT if you CAN get your hands on some coconut flour,
it makes a HUGE difference!

A soft, fluffy, and incredibly moi-…yeah, that kind of difference! 😉

Happy Pancake COOKIE Sunday!

I’m officially taking requests…

What should our next flavor be?

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