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Cinnamon Pancakes

Yummy cinnamon pancakes with a hearty blend of protein and coconut oil provide a quickly absorbed protein and healthy fat. Eat for fuel in the morning or before a workout.
Cook Time 7 mins
Course Breakfast
Cuisine American
Servings 2 large pancakes



  • 1 tbsp coconut oil
  • 2 organic eggs cage-free
  • 6 tbsp water
  • ¼ tsp salt
  • 4 tbsp almond flour
  • 2 scoops MaxLiving Grass-fed Whey Protein Vanilla
  • 1 tsp vanilla extract
  • Xylitol (to taste)
  • 2 tsp organic butter raw or grass-fed


  • 1 ½ tbsp organic butter raw or grass-fed
  • 2 tsp cinnamon
  • 2 tsp xylitol (to taste)


  • Melt coconut oil in a small bowl for 20 seconds.
  • When the oil is melted, but the oil and bowl are cool, add eggs and whisk together.
  • Add water, almond flour, and whey protein powder, beating well after each addition.
  • Melt butter in medium-sized skillet over low heat.
  • Pour half of batter into pan.
  • Once edge have set and begun to turn light golden brown flip over with a spatula.
  • Cook on the other side for 1-2 minutes.
  • Transfer to plate. Repeat with remaining batter.
  • Mix cinnamon and sweetener in small bowl.
  • Top each pancake with butter and cinnamon mixture.