breakfast gluten-free pancakes/waffles/french toast

Grain-Free Banana Protein Pancakes

July 17, 2013

One day I woke up and the two-ingredient pancake had taken over the blogosphere. Bananas + eggs was all it took so I gave them a shot. I’ll be honest, I wasn’t all that impressed. Sure they looked like pancakes but they lacked the fluffiness every pancake deserves to have.

grain-free banana pancakes

So I made a compromise, a healthy, grain-free pancake recipe with 6 ingredients. It isn’t a two-step process but I promise the extra work is worth it. Plus considering my habit of creating recipes with 20+ ingredients and steps, I would call this progress.

grain-free banana pancakes 2

I suppose the pictures are somewhat misleading. I’ve never been a pancake + maple syrup kinda gal. I like em’ with nut butter or some sort of preserves. Chocolate sauce works too πŸ˜‰ So don’t let the picture fool you, these definitely taste like banana. Mostly out of taste preference but also for visual effect I topped them with my Blackberry-Ginger Chia Jam and Almond Cashew Coconut Butter. So many flavours! It was like a party in my mouth.

grain-free banana pancakes 3

Besides their deliciousness, the stats on these babies are pretty remarkable. For 5 pancakes you get 323 calories, 5 grams of fat, 28 grams of PROTEIN and only 3 grams of added sugar. Booyah! I may or may not have had these for breakfast and dinner in the same day…

How to Make Grain-Free Banana Protein Pancakes

Start by mixing together all of the dry ingredients – the protein powder, coconut flour and baking powder. In a separate bowl, mix together the wet ingredients – the mashed banana, egg whites and almond milk. Add the wet mixture to the dry mixture and stir until there are no clumps. Let sit for about five minutes so the batter can thicken a little. Spray skillet or pancake griddle with non-stick spray and head to low-medium heat. Add a your desired amount of pancake batter to the pan and cook for 2-4 minutes. Top with maple syrup, nut butter or preserves and enjoy!

Print

Grain-Free Banana Protein Pancakes

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 15-20 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 1 scoop (approx. 48 grams) of vanilla protein powder (I used designer whey)
  • 2 T coconut flour
  • 1 banana, mashed
  • 1/2 tsp baking powder
  • 2 egg whites
  • 1/4 cup unsweetened almond milk

Instructions

  1. Mix together all dry ingredients.
  2. Mix together all wet ingredients.
  3. Combine wet ingredients into the dry mix and stir until there are no longer any clumps.
  4. Let mixture sit for 5 mins to thicken.
  5. Spray a medium skillet or pancake grill with non-stick spray.
  6. Over low-medium heat add each pancake one at a time. Let cook for 2-4 mins on each side. Be patient but watch carefully. Cook time depends on your stovetop. Mine were about 3 mins on each side.
  7. Top with maple syrup, nut butter or preserves of choice.

Keywords: cook; breakfast; dairy-free; gluten-free; coconut; banana

grain-free banana pancakes 4

Are you a pancake lover? Here are other pancake recipes you may enjoy!

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  • Reply
    Ivana
    May 3, 2017 at 5:48 am

    This pancakes are very sticky and I find them quite hard to make (although I am not beginner in the kitchen). They totally stuck to my pan so I had to stir them around and make something more oatmeal-like, but the taste is amazing.

  • Reply
    Carli @ Protein Pancake Source
    June 10, 2016 at 8:49 am

    Wow, these are really delicious and very easy to make. I have tried many protein pancakes, this one is great. I only had one small banana, so I used one egg, with a pinch of salt & drop of vanilla essence. I used a tiny bit of butter for cooking them. Ate them all in about a minute. Wonderful and nutritious. Thank you.

  • Reply
    Lora
    June 10, 2016 at 8:40 am

    Great .. Thanks for sharing great article

  • Reply
    Diana
    March 5, 2016 at 2:06 pm

    Hi Davida-

    What type of pan do you use? I just made these and loved the flavor, but unfortunately even under low-medium heat the pancakes completely stuck to the pan and kind of formed into a mush (still very edible though!) I am always hesitant to use non-stick pans because of the chemicals.

    Thanks!
    Diana

  • Reply
    Peter
    December 21, 2015 at 7:49 am

    Baking powder most often contains corn starch. Corn is a grain therefore these are not grain free. If possible ditch the baking powder or just used bicarbonate.

  • Reply
    Cindy
    September 2, 2015 at 2:53 pm

    Hello, I was just wondering what does 2 T stand for…
    Thanks!

  • Reply
    Ally
    April 7, 2015 at 9:29 pm

    Can’t wait to try these! Can you use coconut milk instead of almond? (allergy) Also, can you use whole egg instead of just the whites? Thanks!

  • Reply
    called african mango
    June 13, 2014 at 4:30 pm

    Hello there! This post couldn’t be written any better!
    Reading this post reminds me of my previous room mate!
    He always kept talking about this. I will forward this article to him.
    Pretty sure he will have a good read. Many thanks
    for sharing!

    My webpage … called african mango

  • Reply
    Heather @Gluten-Free Cat
    July 20, 2013 at 12:46 pm

    Someone in my spin class was just raving about those 2-ingredient pancakes this week! I like the look and sound of yours much better though!

  • Reply
    Bridge
    July 19, 2013 at 10:39 pm

    These sound super yum! Think almond flour could be subbed for the coconut flour?

    • Reply
      Davida @TheHealthyMaven
      July 20, 2013 at 3:29 pm

      I’m not 100% certain. Coconut flour is very absorbent so it might be a bit runny replacing it with almond flour. I would play around with decreasing the liquid or increasing the almond flour. Let me know if you have any luck!

  • Reply
    Marathon Mom
    July 19, 2013 at 8:05 pm

    Yum, these sound similar to my breakfast cake with some added oats πŸ™‚

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