Banana Protein Pancakes

These fluffy gluten free banana protein pancakes are the perfect healthy start to your day. These pancakes are freezer friendly, refined sugar free and ready to eat in about 20 minutes!

Team pancakes or waffles?! I’ve always been a big pancake girl and these gluten free banana protein pancakes have been on repeat lately! The batter is made completely in your blender, so no whisks or bowls needed for this recipe!

With about 15 grams of protein per serving, no refined sugar, no dairy or gluten, this is the perfect healthy breakfast to meal prep for the week.

Normal pancakes contain about 2 or so grams of protein per serving, so this recipe is a much healthier option to start your day.

They’re light, fluffy and perfect with lots of maple syrup poured on top. All you need is some eggs, banana, your favorite vanilla protein powder, oats, baking powdered and cinnamon! Try my protein waffles, coconut flour pancakes or protein overnight oats next!

Why you’ll love this recipe

• Made in a blender
• Naturally gluten free
• Paleo Friendly
• 15 grams of protein

Key ingredients

Banana. You need about 1 1/2 large ripe bananas for this recipe. This will add some natural sweetness and since there is no added sugar, be sure your bananas are nice and ripe!

Eggs. You need three large eggs which will add about 18 grams of protein in total to these pancakes. They also make them really fluffy!

Protein powder. I used a vanilla pea protein to keep this recipe dairy free, but you can use whey protein if you prefer. I recommend sticking with vanilla for the best flavor.

Oats. I used quick oats, but rolled oats will also work if that’s all you have. Be sure to use certified gluten free oats if needed.

Baking powder. In addition to the eggs, the baking powder will help fluff up the pancakes a bit more! I do not recommend baking soda because you want them to rise tall and not spread out.

How to make banana protein pancakes

Step 1: Add all ingredients to a blender.

Step 2: Blend until completely smooth. Scrape down the sides of the blender as needed to ensure everything is well combined.

Step 3: Heat a non-stick pan over medium-low heat. Careful not to make it too hot!

Step 4: Add about 1/4 cup of batter and cook on each side for 1-2 minutes or until the top of the pancake looks matte and has a few bubbles.

Step 5: Serve with fresh fruit, sliced banana and maple syrup. Enjoy!

Storage tips

Once prepared, these banana protein pancakes will keep in the fridge for up to 3 days. I like to reheat them either in the microwave or in the toaster.

You can also freeze these! Just be sure to let them cool completely, then transfer to a freezer safe bag or container and freeze for up to 1 month.

When reheating from frozen, I think a toaster is the best option so the pancakes don’t get soggy.

Ingredient swaps

EGGS.This recipe calls for three eggs, and I do not recommend subbing for any kind of egg replacement. Instead, try my vegan protein pancakes!

BANANA. I don’t recommend it because the banana is really key for the texture and adding natural sweetness.

You can try apple sauce, you would need about 1/3-1/2 cup. The texture will be a bit different than if you use banana, but still delicious.

OAT FLOUR. These pancakes can easily be made paleo friendly by subbing the oats for almond flour. I would start with 1/2 cup of almond flour and add more as needed to help the batter thicken.

Try these gluten free pancakes next!

• Chocolate Chip Pancakes
• Matcha Pancakes
• Blueberry Pancakes
• Cinnamon Roll Pancakes

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