Banana Protein Pancakes (Gluten Free)

This gluten free banana protein pancakes recipe is quick, easy, and delicious, too!

It’s one of my absolute favorite breakfasts – I have it at least a few times a week. It’s also great for kids – my daughter loves it, too – not only eating it but helping me make it as well! 🙂

The main banana pancake recipe in this post is for a stovetop version, but I’ve included a microwave variation as well.

These days I usually make the microwave version because it’s faster and makes less dishes, but if you have a little time try the stovetop variation as it will be fluffier and more like a traditional pancake!

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In addition to the photos and recipe in this post, be sure to also check out the video showing just how easy these banana protein pancakes are to make!

Gluten Free Protein Pancake

The secret to these pancakes? Egg and banana!

It might sound gross, but I promise it’s good.

The combination is a great way to enjoy a pancake that’s higher in protein than usual, but that still has a great texture and delicious flavor.

I’ve tried a lot of varieties of this flour free pancake over the years, so here’s the specific recipe variation I’ve come up with that has become my fave.

Check out my lemon ricotta pancakes, too! So yummy.

Banana Protein Pancakes Ingredients

To make this recipe, you’ll need:

• banana (the riper it is, the sweeter the pancake will be!)
• eggs
• ground flax (This acts as the “flour” in this recipe. If you’d prefer, you can use almond meal or coconut flour in place of this.)
• vanilla
• cinnamon

This particular recipe is an individual serving, but you can easily double or triple the recipe for more!

Feel free to leave out the cinnamon and vanilla extract – only the 3 main ingredients are absolutely necessary.

Have some browning bananas to use up? Here are 9 tasty recipes that use overripe bananas.

Here’s a little step-by-step video guide for how to make these easy banana protein pancakes:

1

Here’s what you need for this easy recipe! The vanilla extract at the bottom is optional.

2

Mash banana in a microwave safe bowl

3

Whisk in eggs

4

Whisk in cinnamon, ground flaxseed, and vanilla extract

5

Pour into an omelette size pan over low heat. Wait 10 minutes, then flip and cook 1 more minute

6

Top with yummy things like berries and nuts/seeds. Enjoy!

7

Find the full recipe on my blog — fANNEtasticfood. com

Check out my other content @fannetasticfood on Jumprope.

For the full recipe, please see the recipe card at the end of this post.

But first, some tips!

How to Make High Protein Banana Pancakes

To make the pancake, first mash the banana in a bowl. Add the eggs and whisk together.

Then, add the flaxseed, vanilla extract, and cinnamon and mix gently.

Be sure to use a small omelette-sized pan for this pancake. Anything larger will cause it to spread out too much and break apart.

Also, be patient – let it sit for the good 10 minutes before trying to flip it! 

Can I microwave this flour free banana pancake?

Yes! By popular demand, here is a microwave variation:

Place all ingredients in a shallow, wide microwave safe bowl. Whisk until combined. 

Microwave on high for 3 to 4 minutes, or until center is fully cooked.

It won’t be as fluffy, but it will still taste really good!

This is one of our favorite breakfast recipes ever – I hope you love it, too!

Do you have a go-to breakfast or brunch recipe? Let me know in the comments!

Flour Free Banana Protein Pancakes

February 11, 2019 by fANNEtastic food

The easiest flour free breakfast pancake that's sure to be a hit with the whole family!

Prep Time 1 minute

Cook Time 10 minutes

Total Time 11 minutes

Yield

1 pancake

Print Recipe

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Ingredients:

• 2 eggs, whisked
• 1 medium very ripe banana, mashed
• 1 Tbsp. ground flaxseed
• 1 tsp. of vanilla extract (optional)
• Few shakes of cinnamon (optional)

Instructions:

1. To make the pancake, mash the banana in a bowl, then add eggs and whisk together. Next, add the flaxseed, vanilla extract, and cinnamon and mix gently.
2. Pour the mixture into a pan (that has been greased or sprayed with cooking spray) over low heat. I recommend using a small omelette sized pan (mine is 8″) – the pancake will be too runny for a large pan and will spread out too much, making it hard to flip. The other key here is to leave the pancake sitting for about 10 minutes. Don’t touch it – it will take awhile to cook. Go do something else and ignore it for a little while.
3. After about 10 minutes, check to make sure the pancake is solid enough to flip. If it is, flip away! It will only take about another minute on the other side.
4. Enjoy plain or topped with fresh fruit, yogurt, or whatever you like!

Notes:

For a microwave version:

Place all ingredients in a shallow, wide microwave safe bowl.

Microwave on high for 3 to 4 minutes, or until center is fully cooked.

Did you make this recipe?

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