Gluten free protein pancakes are the perfect healthy breakfast.
Packed with protein and fiber, these easy protein 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!
Why you will love these protein pancakes
- These 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!
- Great the next day too! Great for meal prep!
- Top these with balsamic strawberry chia jam or serve with oven poached eggs for a healthy filling breakfast or brunch!
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How to make protein pancakes
Ingredients
- Banana
- Egg Whites
- Protein powder (vegan)
- Gluten free flour of choice
- Baking powder
Step-by-step instructions
- Mash the bananas in a bowl
- 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.
- Add the rest of the dry ingredients to the wet ingredients
- Stir the ingredients until there are no more lumps.
- 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.
- Flip them and cook 3-4 more minutes until firm to the touch
Recommended kitchen tools
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 batter 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 they 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.
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Gluten free protein pancake questions
Tips for freezing protein pancakes
- Freeze the pancakes in a single layer first (30 minutes or more)
- 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.
What to add to pancake mix
These dairy free protein pancakes are great on their own. You could also add some fun ingredients right to the batter before cooking!
- Dairy free chocolate chips or cacao nibs
- Blueberries, chopped strawberries, raspberries
- Coconut flakes
- Chopped nuts or seeds
Healthy pancake 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
What kind of protein powder to use
This recipe calls for a vegan protein powder. I personally like to use Nuzest because of the minimal ingredients and no artificial ingredients. But you can use any kind of plant based protein that you have on hand.
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 and therefore cannot be substituted.
How to store protein pancakes
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!
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 with 1/3 cup of gluten free flour plus 1-2 tablespoons of coconut sugar or maple syrup
If you love breakfast recipes, you should try
★ Did you make this recipe? Please give it a star rating below!
Protein Pancakes
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!
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Servings: 2
Calories: 3g
Guided Recipe Video
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
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.
- Combine the egg whites the mashed banana until well incorporated.
- Stir in the vegan protein powder and gluten free flour and mix until the lumps are minimal.
- Add the baking powder, vanilla and cinnamon. Stir until incorporated, but don’t over mix.
- 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.
Notes
Storage:
- 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.
- Chocolate chips or cacao nibs
- Blueberries, strawberries (sliced), raspberries
- Coconut flakes
- Chopped nuts or seeds
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
280
Fat
2
g
Carbohydrates
35
g
Fiber
6
g
Sugar
15
g
Protein
31
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
Miranda McLane
So good! I topped them with strawberries and greek yogurt!
Deanna
How do they freeze if you make big batches?
Samantha
I’ve never tried it but I believe they should hold up well! If you try it let me know!
Erica
I will only eat protein pancakes! Delicious!
D2
how big is your scoop??– I use a different organic pea protein than NOW
Samantha
Hi Heidi!
My scoop is typically around 30 grams. Enjoy!
D2
thank you! Aany idea what that is in tablespoons or teaspoons?
D2
or even cup measurement : – )
Gina Marie
2 Tbsp or 1/8 cup is equivalent to 30 grams
Sarah
Did you use the NOW Pea Protein pictured above?
Samantha
It sure is Sarah!
caren
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
Christy
One question for you – can you substitute applesauce for the bananas, and if so, how much do you use?
Sam
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!