These delicious, gluten-free banana protein pancakes are just what you need to start your day! Naturally sweetened with bananas and packed with protein, you’ll love these protein powder banana pancakes for breakfast or brunch! They’re so easy to make within minutes with only 5 ingredients, PLUS they’re perfect for families!
Gluten-free healthy pancakes are great for whenever you need something nutritious and healthy for breakfast or brunch. These banana protein pancakes are made with protein powder so you know they will keep you full until lunchtime. Completely made without flour and other additives, these banana egg white pancakes are the perfect solution to breakfast at home.
The kids frequently request these pancakes because they’re so delicious and contain just the right amount of sweetness. The best part about these protein pancakes is that no one knows there is protein powder in them, so they’re great for making sure your kids have plenty of protein for starting the day.
It’s quite easy to create these fluffy protein pancakes without the protein powder, though – just substitute the protein powder with whole wheat or oat flour. Both work just fine! You can make all types of additions to these pancakes: nuts, chocolate chips, shredded coconut, etc. Pancake recipes are fun because you can easily customize them to fit your needs.
Why This Banana Protein Pancakes Recipe is So Good
- Quick and easy: It’s so easy to create these pancakes. Just mix everything together in a bowl and you’ll be ready to place the batter on your griddle or pan. We love this recipe because the steps are so minimal!
- Packed with healthy protein: The eggs and protein powder give these pancakes a hefty amount of protein. Say goodbye to hunger pains right after breakfast!
- Gluten-free: These banana protein pancakes are naturally gluten-free so you don’t have to worry about feeling sluggish afterward, These pancakes will energize you and keep you moving throughout the day.
- Perfect for meal prep: Did we mention how much we love to meal prep? These pancakes make it easy to have breakfast covered for a few days. Just make a large batch of pancakes, store them in the fridge or freezer, and reheat them whenever you’re ready to enjoy them again!
Ingredients you will need
Eggs– You will need two whole eggs for this recipe. We separate the egg whites from the yolks so these protein pancakes can be as fluffy as ever.
Banana– One mashed banana is all that you need for these healthy gluten-free pancakes. We like to make sure the banana is ripe enough to mash so it becomes soft and easy to mix in the batter.
Protein powder– A scoop of whey protein gives these pancakes plenty of protein and also helps bind everything together. You can use any flavor of protein powder, really, but we use vanilla. Another delicious option would be chocolate protein powder.
Baking powder– Baking powder is what helps these pancakes rise and become fluffy. You’ll want to make sure you have baking powder handy.
Coconut oil– Smooth coconut oil is used to grease the pan so the pancakes do not stick to it. If you do not have coconut oil, then you can use any type of vegetable oil or even butter.
How To Make Gluten-Free Banana Protein Pancakes
Measure all of your ingredients so you can be one step ahead whenever you’re ready to start the recipe. We always prep our ingredients because it makes things easier.
First, separate the egg yolks from the egg whites and place them in different bowls.
Next, using a mixer, beat the egg whites for two to three minutes until soft peaks form.
Add the banana, protein powder, and baking powder to the egg yolks and beat with a mixer until smooth.
Next, gently fold half of the egg whites into the egg yolk mixture until thoroughly combined. Repeat with the remaining half of the egg whites.
Heat the coconut oil in a skillet over medium heat. Wait until the oil has melted.
Pour ¼ cup of batter onto the skillet and cook for one to two minutes per side or until lightly browned.
Repeat the process with the remaining batter. Serve immediately!
Notes and Tips
- Store the leftovers in an airtight container in the refrigerator for up to five days. Reheat them in the microwave whenever you’re ready to enjoy them again.
- Use whole wheat or oat flour in place of the protein powder if you do not have access to protein powder.
- Top the pancakes with whipped cream, maple syrup, fresh bananas, or strawberries.
- You can add blueberries to the pancakes, too, to really elevate them!
Frequently Asked Questions
Yes, these protein pancakes are good for you because they are naturally sweetened with fresh bananas rather than using artificial sugar. These pancakes are also gluten-free and contain a high amount of fiber and protein.
If you over-mix the pancake batter, then the pancakes can come out rubbery. Be sure to mix the batter just until it’s combined.
If the bananas are not mashed enough, then the banana pieces can cause the pancakes to fall apart. Be sure to mash the banana until completely smooth.
If you use too much protein powder, then the pancakes can become dry and brittle. Be sure to use the appropriate amount suggested in this recipe.
More Pancake Recipes To Try
- Blueberry Banana Pancakes
- Vegan Pancakes
- Chocolate Protein Pancakes
- Chocolate Oatmeal Pancakes
- Banana Oatmeal Pancakes
- Fluffy Keto Pancakes
Other Delicious Breakfast Recipes
- Sweet Potato Breakfast Skillet Recipe
- Baked Oatmeal Protein Muffins
- Fluffy Protein Waffles
- Sweet Potato Breakfast Skillet
- Scallion Pancakes
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Banana Protein Pancakes
Ingredients
- 1 Scoop Whey Protein vanilla flavor
- 1 Very ripe banana mashed
- 2 Eggs
- ¼ Teaspoon Baking powder
- 1 Teaspoon Coconut oil
Toppings
- Sugar-free Maple Syrup
- Sliced bananas and strawberries
- Cool whip Optional
Instructions
- Separate the egg yolks from whites, placing them in different bowls.
- Using a mixer, beat the egg whites for 2-3 minutes until soft peaks form.
- Add the banana, protein powder and baking powder to the egg yolks and beat with mixer until smooth.
- Gently fold half of the egg whites into the egg yolk mixture until thoroughly combined. Repeat with remaining half of egg whites.
- Heat the coconut oil on a skillet over medium heat.
- Pour ¼ cup of batter onto the skillet and cook for 1-2 minutes per side or until lightly browned.
- Repeat the process with remaining batter. Serve immediately.
Notes
- Store the leftovers in an airtight container in the refrigerator for up to five days. Reheat them in the microwave whenever you’re ready to enjoy them again.
- Use whole wheat or oat flour in place of the protein powder if you do not have access to protein powder.
- Top the pancakes with whipped cream, maple syrup, fresh bananas, or strawberries.
- You can add blueberries to the pancakes, too, to really elevate them!
Beatrice Lim says
Hello! I tried this today!!
I used 2 eggs (I didnt separate the yolks and the whites. I just manually whipped them up until they got fluffy), added 1 scoop (30grams) vanilla protein powder, 1tsp baking powder, and 2 bananas.
I didn’t bother mashing the bananas, I just sliced them into cubes and mixed them up with the eggs, protein, and baking powder. I cooked them in low heat. I think 1 minute per side (probably less because I burnt my first pancake HAHA)
THE PANCAKES TURNED OUT FLUFFY AND REALLY FLAVORFUL! I no longer need to add chocolate or maple syrup. Maybe it’s because I used 2 bananas instead of just 1?
THANK YOU SO MUCH FOR THIS RECIPE!! I tried 3 recipes already and your recipe is the only one that’s the easiest and super fluffy.
Rena says
Thanks. I am so glad you liked it.
Caitlin says
What is a serving size?
Rena says
depends on the size of the pancakes you are making. Usually 2-3
Aleksandra says
The pancakes are really delicious, even without any toppings! Make sure to cook them on low heat, they burn pretty easily. I didn’t quite follow the recipe, I just mixed everything together and they still turned out nice and fluffy!
Rena says
Perfect! Glad you liked them
Danielle says
For all make sure you add a flower in it. Could be oat flower, plain flower and so on….. add only 2 table spoons if your following this recipe. I to found out the hard way and the next day i made,” it came out wicked and i jumped for joy.
Rena says
Thanks for the tip!
Emily says
Deliciously light and fluffy
Rena says
Thanks for the feedback
Dania says
Hello
The baking Powder is Soda ? Bicarbonato de sodio?
Thanks
Rena says
Baking powder is different from bicarbonate soda. We used baking powder not baking sode
Anna says
I made these for lunch today, and they turned out very tasty! I didn’t have any vanilla flavored protein powder, so I used a scoop of unflavored protein powder, and added 1/4 tsp of vanilla extract and 1 Tbsp monkfruit sweetener. I didn’t read the instructions carefully enough and ended up blending everything together at once, but they still turned out great! Very light, fluffy, kind of spongy but not in a bad way. I bet if I followed the instructions they would be even better, haha. Will definitely make again!
Rena says
You can always get away with blending everything up for muffing. I love using monk fruit! Thanks for the feedback.
Victoria Fahey says
What did I do wrong!! My came out very meringue-y? From the egg whites, help lol
Becca says
Does anyone know how many pancakes are in a serving?
Brendon says
I can’t believe how light and fluffy these pancakes were for being protein pancakes! YUM YUM YUM
Thank you for this recipe
Rena says
Thanks for the feedback
Parsimonia says
This became my almost-every day breakfast! I tried with banana, strawberry or even apple mousse! My friend likes dish. Everything is great! Thanks for this recipe !!
Rena says
Thank you
Will says
This recipe is Protein-packed and naturally sweetened with bananas. Great!
Rena says
Thanks Will
Roses says
This is the dish delicious. I had a great breakfast with my family.
Rena says
Thank you
Johan Austin says
It is horrible and it is not fluffy at all and sticks to your gums. Stays raw, burns very quickly and you can not flip them at all. They are flat as paper. I do not recommend them at all.
Rena says
Hi Johan. I am sorry this didn’t work for you. We didn’t experience that. What type of protein did you use? It sometimes makes a huge difference.
Ankeen says
It’s absolutely delicious but unfortunately it didn’t work for me. It didn’t turn out fluffy or thick as the picture. I followed the recipe as per instructions. I used banana strawberry flavor protein though and turned out so yummy . I’m not sure what I could have done wrong. I will definitely give it another try until it works
Danielle says
Add flower to table spoons or oat flower or almond mill to that with this. I did the same as you and it messed it up real bad. Along with this add flower always of your choice. Try again !! 🙂
Danielle says
2 table spoon of any flower to this recipe
Rena says
Thank you Danielle
Rico says
You definitely didn’t do it the right way. Look at all the reviews. Everybody’s having a good time and think it’s an amazing recipe. We made them several time over the past few days and all was perfectly fine. Best fluffy pancakes ever made so far.
Rena says
Thanks Rico.
Michael says
Hey Rena,
I am a food lover, so whenever I look at delicious food, I cannot help but comment. It looks so delicious. I will pin it and try to make it when I have time. Thank you!