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!
I started experimenting with protein pancakes right after college. My mom and I always had a tradition of having pancakes on Saturday mornings when I was in college. It was such a fun way to stay connected when I was busy with school but one thing I remember is always being so hungry like an hour later!
After college I started reading blogs and discovered that when I added more protein to my meals, I was less likely to be so hungry an hour later. So my quest for the perfect protein pancake started!
Lucky for you, I don’t mind sharing my recipe so you don’t have to go through so many trials!
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!
The key ingredients to making protein pancakes:
- Ripe banana
- Egg whites
- Protein powder
- Coconut flour (or gluten free flour)
- Vanilla extract
- Baking powder
- Cinnamon (optional)
Steps to make the perfect gluten free protein pancakes
- Mash the 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 protein powder and coconut flour (or gluten free flour) to the wet ingredients and stir until there are no more lumps.
- Once the batter is smooth, add the vanilla extra, baking powder and optional cinnamon. You don’t want to over mix the batter once you add the baking powder
- Preheat the skillet over medium heat. Spray the non-stick skillet with avocado oil or coconut oil to make sure the pancakes won’t stick
- 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!
- Let the pancakes cook 3-4 minutes before even trying to flip them. 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. They should be golden brown.
- Carefully flip the pancakes and cook 3-4 more minutes. 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!
Tips to making the perfect protein pancakes:
- 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
- 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.
- 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.
Refrigerator: These gluten free protein pancakes can be stored in the fridge for 3-4 days.
Freezer: Stored in a freezer safe bag, these protein 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.
What to top these gluten free pancakes with:
- Chocolate chips
- Blueberries, strawberries, raspberries
- Banana slices
- Maple syrup or honey
- Butter or ghee
- 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 Pea Protein because of the minimal ingredients, no added sweeteners or 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 protein and therefore cannot be substituted for plant based protein.
Other recipes that use protein powder:
- High Protein Oatmeal 4 ways
- Gluten free mini chocolate donuts
- Butternut squash chocolate chip cookies
- Apple Cinnamon Overnight oats
- Quinoa Breakfast Bowls
If you love these gluten free protein pancakes, you have to try:
- Chocolate Protein Pancakes
- Healthy Zucchini Pancakes
- Apple Protein Pancakes (Gluten free)
- Low Carb Pumpkin Chocolate Pancakes
- 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 coconut 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.