After many failed attempts, I have FINALLY made the most perfect vegan and gluten free pancakes using protein powder! The trick was the flour – buckwheat was too dense and created dry, flat pancakes, and coconut flour was useless without real eggs. If you follow me on SnapChat (casey.roseee), you’ll already know I used Garbanzo Bean Flour for these babies and it worked beautifully. Garbanzo beans are another name for chickpeas, a legume high in protein and fiber. Garbanzo bean flour is much lower in carbohydrates per serve than regular grain flours, much higher in protein, and delivers a great dose of healthy fats – perfect to keep your blood sugar stable throughout the morning. By adding MRM Cinnamon Bun Veggie Elite protein (40% off with code “CASEY”) and topping with Sweet + Nutty Cinnamon “Icing,” you can enjoy your “cinnamon roll” without feeling guilty!
Cinnamon Roll Pancakes with Sweet Cinnamon Icing
Vegan, Gluten Free, Grain Free, Dairy Free, Nut Free, Artificial sweetener free
For the Pancakes, you will need:
1/4 cup Bob’s Red Mill Garbanzo Bean Flour, sifted
1/2 scoop MRM Cinnamon Bun Veggie Elite Protein
40% off with code “CASEY”
1/2 tsp baking powder
1/3 cup + 2 tbsp plant-based milk
1 chia egg
1 tsp chia seeds + 1 tbsp water until it forms a gel
Preheat a pan over medium heat and melt a little coconut oil.
Create your chia egg and set aside.
Sift the flour, protein and baking powder into a mixing bowl.
Add the milk and chia egg and whisk to combine.
Let this sit for a couple minutes and turn the heat down to medium low.
Scoop a heaping 1/8 cup batter onto the pan for small pancakes (more for bigger pancakes)
Cook until the top bubbles and the top looks “matte” (not shiny)
Flip and cook on the other side for about 30 seconds – 1 minute.
Repeat with the rest of the batter until it’s gone!
For the Sweet + Nutty Cinnamon Icing, you will need:
1/2 tbsp melted coconut butter
1/2 tbsp MRM Sacha Inchi Powder
1/2 tbsp MRM Cinnamon Bun Veggie Elite Protein
drizzle water to thin
Place the first 3 ingredients in a small bowl and slowly add a drizzle of water, mixing constantly, until it becomes a smooth and pourable “icing”