Perfect Protein Cinnamon Pancakes

August 29, 2025

Start your morning right with these Perfect Protein Cinnamon Pancakes, made with Botanica’s Perfect Protein Vanilla for a wholesome boost of protein. Fluffy and flavorful, they combine oat and gluten-free flour with warm cinnamon and a touch of coconut sugar for natural sweetness. Plant-based milk and avocado oil keep them tender and light, while the protein powder adds staying power to fuel your day. Perfect for a cozy breakfast or brunch, these pancakes are a delicious, nourishing way to enjoy a classic morning favorite with a healthy twist!

Makes 18-20 pancakes

7 Servings

Ingredients:

1 cup oat flour spooned and leveled
1 cup all purpose GF flour (1:1 ratio) spooned and leveled
¼ cup+ 2 tbsp Perfect Protein Vanilla
1 tbsp +1 tsp cinnamon powder
¼ cup coconut sugar
2 teaspoons of baking powder
¼ tsp salt (optional)
2 cups oat milk or plant based milk of choice
¼ cup avocado oil
1 tsp vanilla extract

Directions:

Add the oat flour, GF flour, Botanica Perfect Vanilla Protein Powder, cinnamon powder, coconut sugar, salt and baking powder to a bowl and whisk.
Pour the wet ingredients into dry and mix together. Do not overmix.
Let the batter stand while heating a non-stick pan to medium heat. Spray the pan with avocado oil.
Pour ¼ cup per pancake onto the pre heated pan.
Cook for approximately 1-2 minutes per side. When bubbles start to pop in the center of the pancake, check to make sure the bottom is golden brown and then flip the pancake. Continue to cook for 1-2 minutes until the underside is golden brown. Then transfer to a serving plate.
Top with your favourite toppings (maple syrup and berries) and serve.
To freeze pancakes: Freeze pancakes in a zip lock bag with parchment paper between each pancake so they don't stick together. Lay flat in the freezer, so they freeze flat for easy toasting.
To reheat pancakes: Pop into the toaster from frozen and toast on low heat until the pancake has unthawed and crisp on the outside. Keep a close eye on them.