The absolute best banana protein pancakes recipe you’ll try. Made with vanilla protein, egg, banana and a few other simple ingredients, this banana protein pancake recipe will become your new favorite high-protein breakfast!
With the holidays upon us it’s easy to get really wrapped up in Thanksgiving and Holiday recipes. Don’t get me wrong. I love me a good cornbread and peppermint cookie, but we also have to continue our daily lives during this time and it’s not all pumpkin spice and mocha all day, everyday.
The other day these grain-free banana protein pancakes got a nice little boost in traffic (they were originally posted in July of 2013!) and it was a total throwback for me. I hadn’t made them in so long but the popularity made me want to try them again. I forgot how delicious they are and decided it was time for some fresh pictures.
So here’s an oldie but goodie, non-holiday themed pancake recipe for you to enjoy!
Ingredients for Banana Protein Pancakes
- vanilla protein powder – Please use whey protein powder. You are welcome to try another type but they haven’t been tested with a protein powder other than whey.
- coconut flour – the only flour in these pancakes.
- banana – Make sure you’re using ripe bananas. Bananas provide natural sweetness so no additional sweetener is required.
- baking powder – helps create fluffy pancakes.
- 1 large egg– adds extra protein and helps make these pancakes light and fluffy. You can substitute with 2 egg whites if you preder.
- unsweetened almond milk – any dairy or non-dairy milk will work! I use unsweetened almond milk.
How to Make Banana Protein Pancakes
These banana protein pancakes may not be 2-Ingredient pancakes but they’re only 2 step pancakes! They’re so easy to make and the flavor is delicious!
STEP 1: MIX INGREDIENTS
Whisk together all ingredients in a medium bowl. Let mixture sit for 5 mins to thicken.
STEP 2: COOK PANCAKES
Add butter, coconut oil or non-stick cooking spray to a large pan over medium heat. Lower heat to medium-low and add a 1/4 cup of batter for each pancake. Do not overcrowd. Let cook low and slow for 2-3 minutes on the first side. Be patient but watch carefully. Cook time depends on your stovetop. Flip and cook for about 1 minute on the other side. Repeat until all batter is used.
Don’t Forget the Toppings!
These banana protein pancakes taste delicious on their own but I highly recommend adding some toppings. Here are my favorites:
- Peanut butter – always a good idea!
- Almond butter – if you’re allergic to peanuts or just prefer to peanut butter
- Butter + preserves
- Banana slices – for an added banana twist.
- Fresh berries
Protein Pancake FAQs
How Much Protein is In These Pancakes?
Honestly, this depends entirely on the protein powder you use. I don’t want to give an amount because every type of protein powder is different but since this recipe only serves one, it will be the amount of protein in your scoop of protein powder plus the typical protein in 1 large egg = 6 grams.
Are these Banana Protein Pancakes Gluten-Free?
Yes! So long as the protein powder you are using Is gluten-free, these banana protein pancakes will also be gluten-free. The only flour in these protein pancakes is coconut flour which is entirely gluten-free.
Can You Use Vegan Protein Powder?
I unfortunately have not tried these with dairy-free or plant-based protein powder. I find they work perfectly with whey protein powder but if you do give them a try with a different type of protein powder let me know in the comments below!
What to Top Your Protein Banana Pancakes With
I like topping my banana protein pancakes with extra banana slices or even fresh berries. Of course no pancake recipe is complete without maple syrup. You can also sprinkle on some cinnamon or even mix it into the batter! You also can’t go wrong adding a dollop or peanut butter or other nut butter.
How to Meal Prep Protein Pancakes
Pancakes are great for meal prep! I like to double this recipe and make extra pancakes for busy days. After cooking, allow the pancakes to cool and then store in an airtight container in the fridge for up to 5 days. When you’re ready to enjoy, you can reheat on the stovetop or pop in your toaster oven!
You can even freeze these banana protein pancakes and take them out if the freezer the night before to defrost. Alternatively you can take them out the morning of and re-heat them in your microwave for roughly 30 seconds.
More Pancake Recipes to Try:
- Banana Oatmeal Pancakes
- Pumpkin Chocolate Chip Pancakes
- Apple Chai Pancakes
- Whole Wheat Pancakes
- Lemon Poppyseed Pancakes
Banana Protein Pancakes
The absolute best banana protein pancakes recipe you’ll try. Made with vanilla protein, egg, banana and a few other simple ingredients, these grain-free banana protein pancakes will become your new favorite high-protein breakfast recipe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Cook
- Diet: Gluten Free
- 1 large banana, mashed
- 1 scoop (approx. 30 grams) of vanilla whey protein powder*
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1 large egg (or 2 egg whites)
- 1/4 cup unsweetened almond milk
- Butter/Coconut Oil/Non-stick spray for pan
- Mix together all ingredients in a medium bowl.
- Let mixture sit for 5 mins to thicken.
- Add butter, coconut oil or non-stick spray to a large skillet over medium heat.
- Lower heat to medium-low and add a 1/4 cup of batter for each pancake. Do not overcrowd.
- Let cook low and slow for 2-3 mins on the first side. Be patient but watch carefully. Cook time depends on your stovetop. Flip and cook for about 1 minute on the other side. Repeat until all batter is used.
- Top with maple syrup, nut butter or preserves of choice.
Keywords: grain-free pancakes, protein pancakes, banana protein pancakes, grain-free banana protein pancakes
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VanessaFebruary 24, 2023 at 3:34 am
Can you substitute coconut flour with regular flour?
Davida LederleFebruary 24, 2023 at 11:36 am
wouldn’t recommend it! Coconut flour absorbs way more than regular flour so you’d also need to decrease the amount of liquid as well. Haven’t tested those ratios so it likely won’t work out.
AsheOctober 17, 2022 at 10:25 am
This recipe is so good. Thanks for the recipe.
AnnieJuly 30, 2022 at 5:52 pm
Oh my gosh I love all of your recipes!! I also have a blog where I post healthier desserts with gluten free, low sugar, and plant based options. It’s so cool to see other peoples recipes, and you truly have a gift for photography. Thank you so much for posting this.
IfechiDecember 5, 2021 at 1:11 pm
So many recipes claim to be the best, but this recipe might actually be it! The simple list of ingredients made probably the best protein pancakes I’ve eaten so far. They don’t taste like protein powder. They are moist, soft, and fluffy — I’ve found most protein pancake recipes to be quite dry and spongy. And, they still have really great macros. The pancakes pair super well with nut butter, coconut butter, greek yogurt (full fat >>>), cinnamon, and, if you like, walnuts! I will definitely be making these again 🙂
Carli @ Protein Pancake SourceJune 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.
LoraJune 10, 2016 at 8:40 am
Great .. Thanks for sharing great article
DianaMarch 5, 2016 at 2:06 pm
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.
AllyApril 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!
Davida KugelmassApril 7, 2015 at 10:47 pm
Yes to both! Enjoy 🙂
BridgeJuly 19, 2013 at 10:39 pm
These sound super yum! Think almond flour could be subbed for the coconut flour?
Davida @TheHealthyMavenJuly 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!