The weekends are made for stacks of cinnamon swirl protein pancakes that contain none of the guilt and are gluten free and dairy free.
Is there anything better than devouring a delicious stack of pancakes on a weekend morning? I love everything about fluffy pancakes except the carbs and dairy. It wasn’t until my brother came to visit a few months ago that he introduced me to this easy to make cinnamon swirl protein pancakes that have completely altered my cravings for traditional buttermilk pancakes. Honestly, I don’t think we’ll make a traditional pancake again because these are so delicious and yet, incredibly healthy for you (that is if you can control your syrup addiction!).
You might look at the recipe and the lack of ingredients and think no way do these taste good or turn out looking like pancakes, but I promise you they are utterly delicious. We always have on hand a container of chocolate, vanilla and cinnamon swirl protein powder so we can change up the recipe as needed, but we always keep coming back to the cinnamon version. We tested it out using a vanilla protein powder and by simply adding ground cinnamon we achieved the same results. Bonus, cinnamon is really good for you so don’t be bashful in consuming it!
Since we tend to fight over who gets the large stack of pancakes, we suggest doubling this if serving 2 or more people. My family is lucky enough to have an Uncle who harvests his own pure grade maple syrup on his land in northern Wisconsin and I think it only makes these pancakes taste even more delicious. If you’re purchasing from the market, stay away from Aunt Jemima, Mrs Butterworth or Log Cabin and opt for the Grade A Maple Syrup (“breakfast syrups” can’t use the word maple on their label). The difference in taste and in overall ingredients is well worth the extra dollars.
Hope you enjoy these as much as we love eating them!