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.
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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.
Are protein pancakes good for you?
These banana protein pancakes are high in protein, low in sugar and made with simple, good for you ingredients. They don’t spike your blood sugar the way traditional pancakes might, so they’re perfect for a healthy breakfast or even dinner if you’re craving something sweet!
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!
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Banana Protein Pancakes
by: claire cary
Ingredients
- 1 ½ ripe bananas
- 3 large eggs
- ½ cup quick oats
- ¼ cup protein powder
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Add all ingredients to a blender.
- Blend until smooth, scraping down the sides as needed to make sure everything is well mixed.
- Heat a non-stick pan over medium heat and add about 1/4 cup of batter. Spread the top with the back of a spoon, the batter will be fairly thick.
- Cook on each side for 1-2 minutes.
- Top with fresh fruit and maple syrup. Enjoy!
Notes
Comments
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Delicious, I’ve done protein pancakes before but misplaced my recipe. Tried this one and they came out great. Mine cooked quickly, used old fashioned oats and pea based protein powder. Delicious, will be making again. I topped mine with some blueberry compute made with maple syrup.
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Sounds perfect, thanks Rachel!
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Yummy and easy to make! I annoyingly realised that I only had two eggs after I started combining the ingredients so made this recipe with two eggs and a flaxseed egg. I served them with some honey, bananas and strawberries. Great having a breakfast fave with more protein and less sugar!
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These are THE BEST banana pancakes I’ve ever made! They’re delicious and amazingly fluffy. I highly recommend making these to anyone who enjoys banana pancakes and especially to someone looking to try banana pancakes for the first time. 10/10
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Love it! Thank you, Lucy!
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These were yummy! They took a little longer for me than regular pancakes but worth the wait. I’m wondering how you got to 15 grams of protein per serving. By my math, there’s about 45 grams of protein in the whole recipe (protein powder (20ish g), eggs (20ish), and oats (5ish). That’s only 7.5 per serving if you calculate 6 servings from the recipe as written.
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The nutrition is calculated automatically so there is quite a bit of room for error unfortunately!
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These were beyond expectations! They were very fluffy and delicious. I used PB2 almond vanilla flavored protein powder, and it was great.
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Sounds perfect! Thanks, Connie!
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These are so fluffy and tasty! They have become a staple in our home, making them almost daily for our toddler 🙂 so happy to have found a gluten free, dairy free recipe that is not only healthy but also yummy!
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Thank you, Vanessa! So glad you love it.
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Delicious!!! But I had a similar issue with the batter being runny even after letting it sit for 10-15 minutes. I added around a few tablespoons to 1/4 cup of all purpose flour and that did the trick! I also made bigger pancakes, so I got about 4 out of the batch! Will definitely make it again.
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What protein powder are you using? Some absorb ingredients differently, so that could be why! Glad you enjoyed these though!
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I swapped regular flour for almond flour in my pancakes, and it thickened perfectly, resulting in such deliciousness! You’ll love the flavor and texture!
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I prep these pancakes every few weeks. I make smaller ones and freeze them so always have a healthy satisfying breakfast on hand 🙂
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Such a great idea! Thanks, Danielle.
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For some reason did not cook through well and got very thin. Not sure why. But I heated them up in the microwave to cook through. Tastes fine and the protein count is good.
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Letting the batter rest can help ensure they’re thick! You may just need to give them more time to cook on the stove.
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These turned out light and fluffy. Taste and texture was excellent. Definitely a keeper! Thank you.
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Thank you, Sherri!
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Pancakes were a hit but my batter also came out a little runny. I ended up needing to add another 1/2 cup of oats and let it sit for a few minutes for the oats to absorb the liquid.
Added chocolate chips to my husband’s and blueberries to mine. Yum!
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Sorry that happened! They definitely need to sit to thicken up, but adding more oats also works!
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Made exactly as stated except used collagen peptides, batter was super runny so I added about 1/3 c almond flour. I also added blueberries. Delicious! Curious why the batter came out runny without the almond flour.
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Did you sub the protein powder with collagen? That could be why! Almond flour is not as absorbent, so I’d suggest adding more oats if it’s runny!
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Amazing recipe! Quick, simple and delicious. I highly recommend!!!
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Thank you, Elene!
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This recipe is so good. Thanks for the recipe.
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Simple, quick, and absolutely delicious. Plus AWESOME protein. Thanks so much for sharing!
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