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!

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
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
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.
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
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.
This recipe makes 6 pancakes, each about 112 calories. So the entire recipe is about 672 calories.
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.
More Recipes Using Protein Powder
Looking for other recipes like this? Try these:
Gluten Free Banana Protein Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
Description
These healthy banana protein pancakes are gluten free, dairy free and paleo friendly. They're moist, fluffy and tender - the perfect protein pancakes!
Ingredients
- ½ cup mashed banana (125g)
- 2 large eggs
- 2 Tbsp water
- 1 tsp vanilla extract
- ⅓ cup plant based protein powder (37g)
- ⅓ cup blanched almond flour (35g)
- 2 Tbsp tapioca starch (14g)
- 1 tsp baking powder
- ½ tsp cinnamon (optional)
- ¼ tsp salt
Instructions
- Grease a frying pan with coconut oil (or butter) and place on the stovetop. Preheat on medium heat.
- In a large mixing bowl, combine the mashed banana, eggs, water and vanilla.
- Add in the protein powder, almond flour, tapioca, baking powder, cinnamon and salt. Whisk until smooth.
- Let the batter sit for 5 minutes to thicken.
- Pour about ¼ cup of pancake batter onto the preheated frying pan (I cooked 2 pancakes at a time). Cover with a lid and cook on medium heat, reducing the heat if necessary.
- Once bubbles form on the tops of the pancakes, remove the lid and flip. Cook about another minutes, or until done.
- Place cooked pancakes on a wire cooling rack (or serve immediately) and repeat steps 5-6 until no more batter remains.
Notes
*I used Sprout Living Vanilla Lucuma protein powder. It has a lovely vanilla taste (no aftertaste), is gluten free, organic and 3rd party tested for contaminants. Use my discount code "bakeitpaleo" to save on any Sprout Living purchase.
Nutrition
- Serving Size: 1 pancake
- Calories: 112
- Fat: 5
- Carbohydrates: 11.4
- Protein: 6.8
Katie
My family and I love these pancakes. Enjoy!