Name: Protein Pancakes
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 2 medium Banana (Mashed); 6 Egg Whites; 2 servings Vegan protein powder (Nuzest); 3 tbsp. gluten free flour; 1 tsp. baking powder; 1 tsp. vanilla extract (Optional); 1/2 tsp. Cinnamon (Optional)

Gluten Free Dairy Free High Protein

Gluten free protein pancakes are the perfect healthy breakfast. Packed with protein and fiber, these pancakes only have 7 ingredients and are so easy to make! No blender needed! Gluten free, dairy free, refined sugar free and no refined grains!

Stack of gluten free protein pancakes with syrup being poured over pancakes

Why you will love this recipe:

These pancakes are so easy to make, you only need one bowl and a few healthy ingredients
This recipe for the easiest gluten free protein pancakes makes between 6-8 pancakes, the perfect amount for 2 people. You can easily double this recipe to make extra!
These pancakes are great the next day too! Great for meal prep!
Top these pancakes with balsamic strawberry chia jam or serve it with oven poached eggs for a healthy filling breakfast or brunch!

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Ingredients:

Banana
Egg Whites
Protein powder (vegan)
Gluten free flour of choice
Baking powder

Instructions:

Step 1: Mash the bananas in a bowl
Step 2: Combine the mashed banana and whisk in the egg whites. Be sure the egg whites are combined with the banana before trying to incorporate the dry ingredients.
Step 3: Add the rest of the dry ingredients to the wet ingredients
Step 4: Stir the ingredients until there are no more lumps.
Step 5: Spray the skillet with non-stick spray. Use a large spoon to divide out the batter. This recipe makes between 6-8 pancakes. The batter is going to be very thick so use a spoon don’t try to pour it! Cook for 4-5 minutes.
Step 6: Flip the pancakes and cook 3-4 more minutes until firm to the touch

Top tips:

Use ripe bananas that are easy to mash! Ripe bananas are also sweeter and since there is no other sweetener in this recipe, that is important!
Use a non-stick griddle! I currently use the non-stick griddle I got right after college but have my eye on a ceramic upgrade that is less toxic.
Don’t be afraid to spread the pancakes out with the back of your spoon to thin them out. If they are too thick, they will be hard to cook all the way through
Unlike traditional pancakes, you won’t see as many of the bubbles on the top, you have to check the underside of the pancakes to see if they are ready to flip. The bottom should be golden brown.
How to know if pancakes are done? Press down on the pancakes with your finger! If they are soft, they need another minute. If they feel firm and dense they are done!
If you don’t have a griddle where you can cook all of these at once, turn your oven on 200F and store the cooked pancakes in the oven while you make the rest to keep them warm.

Large stack of gluten free protein pancakes on a white plate

Storage:

Refrigerator: Store in the fridge for 3-4 days in a well sealed container.

Freezer: Stored in a freezer safe bag, these pancakes can be stored in the freezer for up to 3 months!

Tips for freezing pancakes:

Freeze the pancakes in a single layer first (30 minutes or more)
Stack the pancakes 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 the pancakes.

Fork holding a bite of protein pancakes just cut from the stack

Mix-ins:

These dairy free protein pancakes are great on their own. You could also add some fun ingredients right to the batter before cooking! Some of my favorites include:

Dairy free chocolate chips or cacao nibs
Blueberries, chopped strawberries, raspberries
Coconut flakes
Chopped nuts or seeds

Toppings:

Chocolate chips
Blueberries, strawberries, raspberries
Banana slices
Maple syrup or honey
Butter or ghee
Yogurt
Granola
Nut butter (peanut butter, almond butter, cashew butter, coconut butter)
Homemade jam
Chopped nuts

Stack of gluten free protein pancakes with syrup dripping down.

Substitutions

Coconut flour: This recipe calls for coconut flour but I have also used gluten free flour as well. You can replace the coconut flour with 3 tablespoons of gluten free flour.
Protein powder: If you don’t have protein powder, you can replace each serving of protein powder with 1/3 cup of gluten free flour plus 1-2 tablespoons of coconut sugar or maple syrup

What kind of protein powder to use:

This recipe calls for a vegan protein powder. I personally like to use Nuzest Protein because of the minimal ingredients and no artificial ingredients. But you can use any kind of plant based protein that you have on hand.

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Plant based protein takes the place of flour in traditional recipes. Whey based protein or collagen peptides do not absorb as much liquid as plant based protein and therefore cannot be substituted for plant based protein.

Other recipes that use protein powder:

Hand pouring syrup over gluten free protein pancakes

If you love these pancakes, you have to try:

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