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Home / Recipes / Breakfast / Protein Pancakes (Gluten Free, Dairy Free)

Protein Pancakes (Gluten Free, Dairy Free)

Published August 6, 2014. Last updated November 19, 2019 by Samantha Rowland

Hand pouring syrup over gluten free protein pancakes
Gluten FreeDairy FreeHigh 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!

5 from 3 votes
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Stack of gluten free protein pancakes with syrup being poured over pancakes

Why this recipe works?

  • 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! 

Ingredients to make gluten free protein pancakes

How to make the perfect gluten free protein pancakes

  • 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

Steps on how to make protein pancakes

 

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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
  • 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

Storing pancakes:

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.

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

What to top these gluten free pancakes with:

  • 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 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.

Nuzest code 15% off: BITES

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

Hand pouring syrup over gluten free protein pancakes

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
★ 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 Rate
Course: Breakfast
Cuisine: American
Keyword: gluten free pancakes, protein pancakes, sugar free pancakes
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 2
Calories: 3g
Author: Samantha Rowland

Recipe Video

Ingredients

  • 2 servings Vegan protein powder - Nuzest
  • 2 Tablespoons Coconut Flour - see post for other GF flour
  • 2 medium Banana - Mashed
  • 6 Egg Whites
  • 1 tsp 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.
  • 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.

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  • These gluten free dairy free chocolate chip cookies are going to be your new go-to recipe! They are grain free, gluten free and paleo friendly! #grainfree #glutenfree #cookies #dairyfree #chocolatechip | bitesofwellness.com

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.
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Update Notes: This recipe was originally posted in August of 2014, but was published again in May 2019 to include step by step directions, recipe notes and new photos.

This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. Please note I only recommend products that I personally use and trust. Please see my disclosure policy for more details.
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Reader Interactions

Comments

  1. Miranda McLane

    June 18, 2020 at 10:02 am

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

    Reply
  2. Deanna

    September 10, 2018 at 2:46 pm

    How do they freeze if you make big batches?

    Reply
    • Samantha

      September 14, 2018 at 7:29 pm

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

      Reply
  3. Erica

    March 13, 2018 at 10:32 am

    5 stars
    I will only eat protein pancakes! Delicious!

    Reply
  4. D2

    December 6, 2017 at 1:41 pm

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

    Reply
    • Samantha

      December 6, 2017 at 1:44 pm

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

      Reply
      • D2

        December 6, 2017 at 1:48 pm

        thank you! Aany idea what that is in tablespoons or teaspoons?

        Reply
        • D2

          December 6, 2017 at 1:52 pm

          or even cup measurement : – )

          Reply
        • Gina Marie

          May 30, 2019 at 5:01 pm

          2 Tbsp or 1/8 cup is equivalent to 30 grams

          Reply
  5. Sarah

    October 21, 2017 at 3:16 pm

    Did you use the NOW Pea Protein pictured above?

    Reply
    • Samantha

      October 22, 2017 at 8:55 am

      It sure is Sarah!

      Reply
  6. caren

    February 20, 2015 at 1:03 am

    5 stars
    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

    Reply
  7. Christy

    August 7, 2014 at 7:43 pm

    One question for you – can you substitute applesauce for the bananas, and if so, how much do you use?

    Reply
    • Sam

      August 8, 2014 at 4:11 pm

      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!

      Reply

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