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These Gluten Free Banana Protein Pancakes are a great healthy breakfast or brunch recipe. Made with bananas, Greek yoghurt, gluten free oats and protein powder, these simple gluten free pancakes are great topped with fruit and maple syrup.
I do love a good gluten free protein pancakes recipe and these easy banana pancakes pack a protein punch at around 25g per serving!
They are made with just 7 simple ingredients, including gluten free oats, Greek yoghurt, bananas, eggs and vegan protein powder.
Throw these easy banana protein pancakes together in under 15 minutes for a super simple, high-protein breakfast. I love mine topped with banana and maple syrup!
Plus these protein banana pancakes can easily be meal-prepped too. The recipe is for two people (or one very hungry person!) but you can easily increase this.
They can then be kept in the fridge for a couple of days and microwaved for an easy gluten free, high protein breakfast on-the-go.
And if you love gluten free pancake recipes, don’t forget to check out my classic gluten free crêpes recipe, my fluffy American pancakes and my easy sheet pancakes.
Ingredients
There’s a printable recipe card for these high protein pancakes with banana below. But for the shopping list here are the main ingredients you’ll need:
- Banana: Ripe bananas work best for this – they help to add texture and sweetness. Plus a portion of your five-a-day!
- Gluten Free Oats: Be careful to only use oats marked as gluten free to ensure this recipe is coeliac-safe.
- Eggs
- Greek Yoghurt: I used 0% fat Greek yoghurt for this recipe. You can also swap for a dairy free yoghurt – I’d recommend using a coconut yoghurt for this.
- Vegan Protein Powder: My favourites are pea or chickpea-based protein powders. If you use a whey protein powder you may need to add less milk as these tend to form a runnier batter. Make sure you use a gluten free protein powder too.
- Gluten Free Oat Milk: Not all oat milk is gluten free so make sure you pick one that is (check out my gluten free oat milk guide for help). Any dairy free milk will work, such as almond milk or coconut milk, if you prefer.
- Baking Powder: Always ensure you use a gluten free baking powder.
How to Make Banana Protein Pancakes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these protein banana pancakes are to make.
Peel the banana and add to a blender along with all the other ingredients. Blitz until it forms a smooth, thick batter.
The batter should be thick enough that it spreads a little when poured, but not a lot.
If it’s too thick, add a little extra oat milk. If it’s too thin, add a tiny bit extra protein powder, ground oats or a sprinkle of plain gluten free flour.
Heat a large, non-stick frying pan over a medium heat. I like to spray mine with a little cooking oil to stop them sticking.
Pour a small amount (around 2 tbsp) of batter at a time onto the pan and use the spoon to spread into a circle shape.
Cook for one minute, then carefully flip and cook for a further minute. They should be golden brown on each side and fluff up nicely.
Remove from the pan and repeat until you’ve used up all the batter. Stack them up with your favourite toppings and enjoy hot!
Storing and Freezing
These banana protein pancakes are best eaten fresh, but you can store any leftovers in the fridge for a couple of days, or even freeze them. Reheat in the microwave or pan.
You can also prep the batter ahead of time. Make it the night before and keep in the fridge to make fresh in the morning if you want to save time!
Personally I much prefer these protein pancakes fresh though, especially as they can be ready in under 15 minutes!
Frequently Asked Questions
Here are some FAQs about this easy banana protein pancakes recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
To make these banana protein pancakes vegan, you can use a vegan yoghurt and swap the egg for a chia egg replacement. To replace the 2 eggs, mix 2 tbsp chia seeds with 5 tbsp water, stir, and leave for a couple of minutes. Once it forms a gloopy gel, it can be used in place of the eggs!
If you really don’t want to use protein powder, replace the 30g protein powder with another 30g gluten free oats. Your pancakes won’t be so high protein though.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Banana Protein Pancakes
Equipment
Ingredients
- 1 ripe banana
- 50 g gluten free oats
- 2 large eggs
- 40 g Greek yoghurt, (I used 0% fat)
- 30 g vegan protein powder, (see notes for recommendations)
- 75 ml gluten free oat milk, (or other dairy free milk)
- 2 tsp gluten free baking powder
Instructions
- Peel the banana and add to a blender along with all the other ingredients. Blitz until it forms a smooth, thick batter. The batter should be thick enough that it spreads a little when poured, but not a lot. If it's too thick, add a little extra oat milk. If it's too thin, add a tiny bit extra protein powder or ground oats.
- Heat a large, non-stick frying pan over a medium heat. I like to spray mine with a little cooking oil to stop them sticking.
- Pour a small amount (around 2 tbsp) of batter at a time onto the pan and use the spoon to spread into a circle shape.
- Cook for one minute, then carefully flip and cook for a further minute. They should be golden brown on each side and fluff up nicely.
- Remove from the pan and repeat until you've used up all the batter. Stack them up with your favourite toppings and enjoy hot!
Notes
- A Note On Protein Powders: I always use a vegan protein powder for Protein Pancakes – my favourite are pea or chickpea-based protein powders. If you use a whey protein powder you may need to add less milk as these tend to form a runnier batter.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making these protein pancakes.
- Storing and Freezing: This recipe is best made fresh. However, if you wanted to meal prep these pancakes you can keep them in the fridge and reheat in the microwave. The batter will also keep (uncooked) in the fridge for a day-or-so.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about these Banana Protein Pancakes!
Nutrition
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