If you’re looking for a delicious and nutritious breakfast option, these gluten-free banana protein pancakes are a perfect choice!
Made with just a few simple ingredients, they’re packed with protein and flavor. And best of all, they’re quick and easy to make.
Macro Breakdown & Calories
- Calories: 255
- Carbohydrates: 28 g
- Protein: 20 g
- Fat: 8 g
Banana Protein Pancakes Ingredients
Banana
Bananas help make the pancake nice and fluffy. I like to use ripe bananas in this recipe because they add natural sweetness and help to bind the ingredients together. If your bananas are not ripe, let them sit out for a few days, or bake them in the oven until they’re soft.
Almond Milk
Almond milk is a great dairy-free alternative to traditional cow’s milk because it’s packed with nutrients like calcium and vitamin E and is lactose-free while still offering a creamy texture. You can substitute other non-dairy milk like oat, rice, or coconut milk.
Egg
Eggs help to bind the ingredients together and add protein. If you’re vegan or have an egg allergy, you can substitute the eggs for a flax egg or chia egg.
Maple Syrup
Maple syrup is a natural sweetener that pairs perfectly with pancakes. You can substitute honey or agave syrup if you don’t have maple syrup.
Protein Powder
For this recipe, I used vanilla whey protein powder from Transparent Labs. You can substitute flavors or brands, but it may change the taste of the pancakes (more on this below).
Gluten-Free Oat Flour
Oat flour is a gluten-free flour made from ground oats. You can find it in the baking aisle of most grocery stores. It’s a good source of fiber and has a mild, nutty flavor.
If you can’t find oat flour, you can make your own by grinding oats in a blender or food processor. You can also substitute it for any other type of gluten-free flour.
Note: Some Oats might not be Gluten-Free due to potential cross-contamination so read the labels.
Cinnamon
Cinnamon is an optional ingredient but adds a nice flavor to the pancakes. I think it pairs nicely with banana in most recipes, but you can also swap it with other sweet spices like nutmeg, allspice, or even pumpkin pie spice.
Baking Powder
Baking powder helps the pancakes to rise and gives them a fluffy texture. Make sure to use certified gluten-free baking powder.
How To Make Gluten-Free Banana Protein Pancakes
Step 1
Preheat a griddle or large skillet over medium heat and coat with cooking spray if it isn’t a non-stick pan.
Step 2
In a large bowl, mash the banana with a fork until it’s mostly smooth. Add the wet ingredients to the banana mash, including the almond milk, egg, and maple syrup (or substitute).
Step 3
In another bowl, combine the dry ingredients, including the protein powder, oat flour, cinnamon, and baking powder.
Step 4
Slowly add the dry ingredients to the wet ingredients, stirring until everything is well combined.
Step 5
Pour 1/4 cup batter onto the griddle for each pancake and cook for 2-3 minutes per side or until golden brown. Repeat until all the batter is used (mine made nine 4-inch pancakes)
Step 6
Add any toppings you’d like- I used nuts, hemp seeds, and maple syrup- but you can use anything like fruit slices, more cinnamon, or even chocolate chips.
Customizations
Make It Vegan
- To make these pancakes vegan, you’ll need to use a plant-based protein powder and substitute the egg for a flax egg (1 part ground flax seed to 3 parts water)
Make Them Chocolate
- Adding chocolate chips to the batter is an easy way to make these pancakes even more delicious. I recommend using mini chocolate chips, so they’re evenly distributed.
- You can also swap the vanilla protein powder for chocolate and the cinnamon for cocoa powder. If using cocoa powder, it will make the protein powder less sweet.
Add Mix-Ins or Toppings
- Get creative with your toppings! Fresh fruit, nuts, and seeds are all great options.
- You could also add a dollop of nut butter or some shredded coconut.
How To Store & Meal Prep:
These pancakes are best fresh, but you can store them in the fridge for up to 3 days. Reheat them in the microwave or on the stovetop before eating.
If you want to meal prep these pancakes, store them in an air-tight container in the fridge for up to 3 days.
Add your toppings after you’ve reheated them.
Gluten-Free Banana Protein Pancakes
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
Ingredients
- 3 pieces Ripe Bananas
- 500 ml Almond Milk
- 2 pieces Eggs
- 100 ml Maple Syrup
- 2 tbsp Protein Powder
- 2 cups Gluten-free Oat Flour
- 1 piece Cinnamon
- 1 tbsp Baking Powder
Instructions
- Preheat a griddle or large skillet over medium heat and coat with cooking spray if it isn’t a non-stick pan.
- In a large bowl, mash the banana with a fork until it’s mostly smooth. Add the wet ingredients to the banana mash, including the almond milk, egg, and maple syrup.
- In another bowl, combine the dry ingredients, including the protein powder, oat flour, cinnamon, and baking powder.
- Slowly add the dry ingredients to the wet ingredients, stirring until everything is well combined.
- Pour 1/4 cup batter onto the griddle for each pancake and cook for 2-3 minutes per side or until golden brown. Repeat until all the batter is used.
- Add any toppings you’d like- I used nuts, hemp seeds, and maple syrup- but you can use anything like fruit slices, more cinnamon, or even chocolate chips.
Customization (Make It Vegan)
- To make these pancakes vegan, you’ll need to use a plant-based protein powder and substitute the egg for a flax egg (1 part ground flax seed to 3 parts water)
Customization (Make Them Chocolate)
- Adding chocolate chips to the batter is an easy way to make these pancakes even more delicious. I recommend using mini chocolate chips, so they’re evenly distributed.
- You can also swap the vanilla protein powder for chocolate and the cinnamon for cocoa powder. If using cocoa powder, it will make the protein powder less sweet.
Add Toppings
- Get creative with your toppings! Fresh fruit, nuts, and seeds are all great options.
- You could also add a dollop of nut butter or some shredded coconut.
