Gluten Free Protein Banana Pancakes Recipe
These gluten free high protein pancakes are soft, fluffy, and naturally sweetened with banana. Made with just a few simple ingredients, egg whites, ripe bananas, and protein powder, they’re easy to whip up in one bowl and packed with 31 grams of protein per serving. Great for meal prep and perfect for busy mornings, they reheat well in the toaster oven or microwave.
Servings 2
Calories 280kcal
Ingredients
- 2 medium Banana Mashed
- 6 large Egg Whites 3/4 cup of liquid egg whites
- 2 servings Vegan protein powder vanilla or chocolate
- 3 tablespoon gluten free flour
- 1 teaspoon 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.2 medium Banana
- Combine the egg whites the mashed banana until well incorporated.6 large Egg Whites
- Stir in the vegan protein powder and gluten free flour and mix until the lumps are minimal.2 servings Vegan protein powder, 3 tablespoon gluten free flour
- Add the baking powder, vanilla and cinnamon. Stir until incorporated, but don't over mix.1 teaspoon baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon Cinnamon
- 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.
Video
Notes
Tips for success
- Use ripe bananas for natural sweetness and the right batter consistency.
- Spread the batter out with the back of a spoon. The batter is thick and won’t spread on its own.
- Check the bottom, not the top, to know when to flip. These don’t bubble like traditional pancakes.
- Press gently with your finger to test doneness. If soft, they need more time. If firm, they’re ready
- 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
Nutrition
Serving: 3g | Calories: 280kcal | Carbohydrates: 35g | Protein: 31g | Fat: 2g | Fiber: 6g | Sugar: 15g
