breakfast Featured gluten-free pancakes/waffles/french toast

Grain-Free Banana Protein Pancakes

November 8, 2021

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.

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!

Here’s What You Need

  • 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 – The riper the banana the sweeter these banana protein pancakes will be.
  • 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-free milk will work! I used unsweetened almond milk. 

How to Make Grain-Free Pancakes

These banana protein pancakes may not be 2-Ingredient pancakes but they’re only 2 step pancakes! They’re so easy to make. 

STEP 1:  Mix together all ingredients in a medium bowl. Let mixture sit for 5 mins to thicken.

STEP 2: 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.

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.

Can You Use Vegan Protein Powder?

I unfortunately have no tried these with vegan 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!

How to Meal Prep 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 refrigerator 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 and take them out the night before to defrost.

Print

Grain-Free 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.

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Cook
  • Diet: Gluten Free

Ingredients

Scale
  • 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

Instructions

  1. Mix together all ingredients in a medium bowl.
  2. Let mixture sit for 5 mins to thicken.
  3. Add butter, coconut oil or non-stick spray to a large skillet over medium heat.
  4. Lower heat to medium-low and add a 1/4 cup of batter for each pancake. Do not overcrowd.
  5. 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.
  6. 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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  • 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
    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
    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!

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