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Gluten Free Protein Pancakes

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!

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

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! 
Ingredients to make gluten free protein pancakes
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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

  1. Mash the bananas in a bowl
  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.
  3. Add the rest of the dry ingredients to the wet ingredients
  4. Stir the ingredients until there are no more lumps.
  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. 
  6. Flip them and cook 3-4 more minutes until firm to the touch

Steps on how to make protein pancakes

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.
Large stack of gluten free protein pancakes on a white plate
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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.
Fork holding a bite of protein pancakes just cut from the stack

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
Stack of gluten free protein pancakes with syrup dripping down.

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

Hand pouring syrup over gluten free protein pancakes
★ Did you make this recipe? Please give it a star rating below!
Stack of gluten free protein pancakes with syrup dripping down. Blue coffee cup in the background

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!
5 from 3 votes
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Keyword: dairy free protein pancakes, gluten free protein pancakes, protein pancakes
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 2
Calories: 3g

Guided Recipe Video

Ingredients

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.
Other mix-ins:
  • Chocolate chips or cacao nibs
  • Blueberries, strawberries (sliced), raspberries
  • Coconut flakes
  • Chopped nuts or seeds
See how I calculate food cost.

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!

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Recipe Rating




Miranda McLane

Thursday 18th of June 2020

So good! I topped them with strawberries and greek yogurt!

Deanna

Monday 10th of September 2018

How do they freeze if you make big batches?

Samantha

Friday 14th of September 2018

I've never tried it but I believe they should hold up well! If you try it let me know!

Erica

Tuesday 13th of March 2018

I will only eat protein pancakes! Delicious!

D2

Wednesday 6th of December 2017

how big is your scoop??-- I use a different organic pea protein than NOW

Samantha

Wednesday 6th of December 2017

Hi Heidi! My scoop is typically around 30 grams. Enjoy!

Sarah

Saturday 21st of October 2017

Did you use the NOW Pea Protein pictured above?

Samantha

Sunday 22nd of October 2017

It sure is Sarah!