Protein Banana Pancakes (Gluten Free)
Made with bananas, egg whites, and protein powder, these high protein pancakes are soft, fluffy, and incredibly easy to make. Each serving has 31 grams of protein, making them perfect for a satisfying breakfast or post-workout meal. You only need one bowl and a few pantry staples, and they cook up quickly in a large skillet, ideal for busy or tired mornings. They also reheat well in the toaster oven or microwave, so you can enjoy leftovers throughout the week.
These gluten free protein pancakes were actually the very first recipe I ever shared on Bites of Wellness, and I’ve made them more than 50 times since. For years, Dave and I made a batch every Saturday morning before heading to the gym. They were our go-to fuel for busy weekends, and they’re still one of my favorite ways to start the day.
If you have extra ripe bananas, try my Gluten Free Protein Banana Bread for another high protein option. And if pancakes are your thing, don’t miss my Blueberry Protein Pancakes, they’re a must-make!
Ingredients
This is not a complete list of ingredients, but a spotlight on some of the ingredients. See the recipe card for a complete list of ingredients.
- Banana -Ripe bananas will creates a sweeter pancake, the more brown spots the better!
- Egg Whites – egg whites give the pancakes their structure and add to the overall protein count too. Don’t want to use just egg whites? Use 3 whole eggs instead. I have not had luck with an egg substitute for this recipe and don’t recommend replacing them with flax eggs.
- Protein powder (vegan) – this recipe uses a vegan, pea protein based protein powder. For best results, I recommend using the same kind of protein. I love Promix Vanilla Pea Protein for these pancakes.
- Gluten free flour of choice – use your favorite gluten free flour. You can use a 1-to-1 gluten free flour or oat flour. Make these grain free protein pancakes by using coconut flour, cassava flour or tigernut flour.
- Baking powder – baking powder helps the pancakes rise and lets them be fluffy.
How to make protein pancakes with protein powder
Add ripe bananas to a large bowl. Mash the bananas with a fork. Add egg whites to the mashed bananas and stir well. Add dry ingredients (protein powder, gluten free flour, baking powder, cinnamon) to the bowl. Stir well to fully incorporate all the ingredients. The batter will be thick. Divide out the mixture into 6-8 pancakes onto a hot skillet (set to about 250F) After 4-5 minutes, flip the pancakes and cook on the other side 3-4 minutes until firm to the touch. 
Add your favorite toppings and enjoy.
Top tips
- No ripe bananas? Microwave bananas for 20 seconds to soften before mashing.
- Use a non-stick griddle! I recommend a ceramic non-stick griddle if you don’t already have one on hand.
- Keep pancakes warm by placing cooked ones in a 200F oven while finishing the rest.
Gluten Free Protein Banana Pancakes Recipe
Guided Recipe Video
Ingredients
- 2 medium Banana - Mashed
- 6 large Egg Whites - 3/4 cup of liquid egg whites
- 2 servings Vegan protein powder - vanilla or chocolate
- 3 tablespoon gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract - Optional
- 1/2 teaspoon Cinnamon - Optional
Instructions
- Preheat a large nonstick pan or griddle (use medium heat).
- Mash banana in a large bowl. Tip: to soften banana, put it in the microwave for 30 seconds before mashing.2 medium Banana
- Combine the egg whites the mashed banana until well incorporated.6 large Egg Whites
- Stir in the vegan protein powder and gluten free flour and mix until the lumps are minimal.2 servings Vegan protein powder, 3 tablespoon gluten free flour
- Add the baking powder, vanilla and cinnamon. Stir until incorporated, but don’t over mix.1 teaspoon baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon Cinnamon
- Spray pan or griddle with nonstick cooking spray and spoon pancake mixture into pancake sized circles (it will be thick, you may have to flatten the mixture out a bit). 1 Serving is 3-4 pancakes.
- Protein Pancakes are ready to flip when the bottom side is lightly brown (usually 3-5 minutes).
- Continue cooking for an additional 3 minutes before removing from heat.
Recipe Notes
- Use ripe bananas for natural sweetness and the right batter consistency.
- Spread the batter out with the back of a spoon. The batter is thick and won’t spread on its own.
- Check the bottom, not the top, to know when to flip. These don’t bubble like traditional pancakes.
- Press gently with your finger to test doneness. If soft, they need more time. If firm, they’re ready
- Fridge: Store extra pancakes in the fridge 3-4 days in a well sealed container after cooling on the counter.
- Freezer: Allow them to cool completely, place parchment paper or wax paper between pancakes and freeze in a freezer safe bag up to 3 months
Nutrition Information
Ways to customize
Change up the flavors in these pancakes with different add-in ingredients or toppings. Some of my favorites include:
- Chocolate: Chocolate chips, white chocolate chips, or cacao nibs for a rich crunch
- Fruit: Fresh or frozen blueberries, chopped strawberries, raspberries, or crushed freeze-dried fruit
- Nuts & Seeds: Walnuts, pecans, almonds, pumpkin seeds, sunflower seeds
- Other Additions: Coconut flakes, chopped dried fruit (cranberries, cherries, raisins, dates), sprinkles
- Spices: Cinnamon, pumpkin pie spice, or a dash of nutmeg
- Extracts: Vanilla, almond, coconut extract for extra flavor
Flavor combos to try
Once you’ve made this recipe a time or two, you’ll get a feel for how easy it is to customize. I thought it might be helpful to share a few of my favorite combinations to inspire your next batch!
- Banana Bread Pancakes: Cinnamon + chopped pecans, top with sliced banana
- Strawberry Chocolate Chip: Add chopped fresh strawberries + mini chocolate chips
- Blueberry Almond: Add a handful of blueberries + slivered almonds + a splash of almond extract
- Trail Mix Pancakes: Stir in dried cranberries + chopped walnuts + chocolate chips
- Birthday Cake: Add some sprinkles + vanilla extract + white chocolate chips
- Almond Joy: Toasted coconut flakes + chocolate chips + vanilla extract
Common questions
Can you make protein pancakes without banana?
If you want to make these without banana, use 3/4 cup of applesauce or 1 cup of pumpkin puree in place of the bananas in this recipe. You may also want to add a little sweetness (add a little coconut sugar or brown sugar) to the batter.
What is the best protein powder for pancakes
For me, vegan plant based protein powders are the best. They absorb liquid like flour does (thus replacing some of the flour in traditional recipes) and don’t dry out like whey protein tends to.
This recipe was created and tested with vegan protein powder. I personally like to use Promix (pea protein) or Four Sigmatic Peanut Butter Protein Powder (blend of vegan protein). But you can use any kind of plant based protein that you have on hand.
How to freeze
- Cool the pancakes completely in the fridge.
- Once cool, place the pancakes on a baking sheet lined with wax paper or parchment paper. Freeze the pancakes in a single layer on the baking sheet until frozen solid.
- Once frozen, stack them in a freezer safe bag or container with a small piece of parchment paper between layers so they don’t stick
- Use the toaster oven, air fryer or microwave to reheat.
So good! I topped them with strawberries and greek yogurt!
How do they freeze if you make big batches?
I’ve never tried it but I believe they should hold up well! If you try it let me know!
I will only eat protein pancakes! Delicious!
how big is your scoop??– I use a different organic pea protein than NOW
Hi Heidi!
My scoop is typically around 30 grams. Enjoy!
thank you! Aany idea what that is in tablespoons or teaspoons?
or even cup measurement : – )
2 Tbsp or 1/8 cup is equivalent to 30 grams
Did you use the NOW Pea Protein pictured above?
It sure is Sarah!
hey there!
I just came across your website and I see you’re a huge fan of protein pancakes. I run a small, artisan pancake company where we make a gluten free pancake mix that’s high in protein, low in carbs and no added sugar (ProCakes).
I’d love to send you some if that interests you! You can email me at (removed)
Love your work!
best,
Caren
One question for you – can you substitute applesauce for the bananas, and if so, how much do you use?
Christy, you can use applesauce but it will change the texture. I would add about 1/3 of a cup of applesauce to the mix if you are substituting the banana. It will be grainy and may need some additional stevia if you are using unsweetened applesauce. I plan on posting an applesauce recipe in the future!