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Cinnamon Roll Pancakes with Sweet Cinnamon Icing
30 minutes
After many failed attempts, we 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, so we tried Garbanzo Bean Flour for these babies and it worked beautifully.


  • 1/4 cup Bob’s Red Mill Garbanzo Bean Flour, sifted
  • 1/2 scoop MRM Cinnamon Bun Veggie Elite Protein
  • 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!
  • 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"

Nutrition Information


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