Gluten Free Banana Protein Pancakes

Jump to Recipe·Print Recipe

These gluten free banana protein pancakes are moist, tender and fluffy. They are made with ripe bananas, plant based protein powder and grain free flours. This protein pancake recipe is not only gluten free, but dairy free, refined sugar free and paleo friendly as well!

Drizzling maple syrup over a stack of protein pancakes.

More often than not, you can find me making pancakes as a part of breakfast each morning. The kids love splitting a batch of homemade pancakes alongside some bacon, cucumber and fresh fruit.

These gluten free banana protein pancakes often frequent our breakfast table. They're made with vanilla protein powder, only sweetened with bananas and paleo friendly. Sometimes I'll mix in dark chocolate chips to the batter - a definite kid favorite.

These protein pancakes have the perfect texture (soft, fluffy and moist) and a sweet banana flavor.

Why You'll Love these Banana Protein Pancakes

gluten free and grain free - made without wheat flour and without oats. Instead, they use a mixture of protein powder, almond flour and tapioca starch.
dairy free - no milk, butter or whey protein
protein packed - keep you full longer
no added sugar - only sweetened with bananas
kid approved - all my kids enjoy these pancakes

Pancakes cut to show the inside texture.

Ingredients

Here's a list of what you need to make these gluten free protein pancakes:

ripe bananas, mashed - I recommend yellow bananas with many brown/black speckles.
eggs - needed to bind the ingredients. I have not tested this recipe without eggs or an egg substitute.
water - to thin the batter. You may swap this with almond or coconut milk.
vanilla extract - for flavor
protein powder - I recommend a plant based protein powder. I used Sprout Living Vanilla Lucuma protein, but have also tried this recipe with Nuzest pea protein. Both work great!
blanched almond flour - may swap with tigernut flour for a nut free version.
tapioca starch - needed for texture purposes. It acts as a binding agent and makes the pancakes more fluffy.
baking powder - to make fluffy, tender pancakes. I love using Otto's grain free baking powder or making my own paleo baking powder.
cinnamon - optional, but added for flavor and a nutritional boost
salt - enhances the flavors

Ingredients needed to make banana protein pancakes.

How To Make Gluten Free Protein Pancakes

Grease a frying pan with coconut oil (or butter). Place pan on the stovetop and preheat on medium heat.

Make the Batter: Combine the wet pancake ingredients, then mix in the dry ingredients. Let batter sit for 5 minutes to thicken.

Cook Pancakes: Scoop ¼ cup batter onto the preheated frying pan, cover with a lid and cook pancakes until bubbles form on top. Remove the lid, flip the pancakes and cook about a minute more.

Remove pancakes from pan and repeat steps until no more batter remains.

Tip: I recommend ceramic pans for cooking pancakes. They're naturally non-stick, without any harmful chemical coating. I love my Caraway ceramic pans.

Protein banana pancakes topped with maple syrup.

Top view of pancakes topped with banana slices, chopped almonds and maple syrup.

Storage

Store leftover pancakes in a sealed container in the fridge, up to 5 days. Or, place them in an airtight bag in the freezer and eat within one month.

FAQ

Can I use whey protein powder in this pancake recipe?

I don't recommend whey protein powder because it bakes very differently than plant based protein powders. The pancakes will have a very different texture.

How many calories are in these banana protein pancakes?

This recipe makes 6 pancakes, each about 112 calories. So the entire recipe is about 672 calories.

How much protein per pancake?

Each pancakes contains about 6.8 grams of protein. Just note, the amount of protein will vary slightly depending on the brand/type of protein powder you use.

Looking for other recipes like this? Try these: