This gluten free, high protein pancake 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! My daughter loves it, too – it’s also great for kids!
Here’s a video showing just how easy this flour free protein pancake is to make:
The secret to this pancake?Egg and banana!
It sounds 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.
Feel free to leave out the cinnamon and vanilla extract – only the 3 main ingredients are absolutely necessary!
The ground flaxseed acts as the “flour”; if you want to mix it up, almond meal or coconut flour will also work in place of the flaxseed.
Here’s the full recipe!
Flour Free Breakfast Pancake Recipe
The easiest flour free breakfast pancake that's sure to be a hit with the whole family!
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:
- 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.
- 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.
- 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.
- 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.
As I mentioned in the recipe card, be sure to use a small omelette-sized pan for this flour free 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!
By popular demand, here is a microwave variation:
Place all ingredients in a shallow, wide microwave safe bowl.
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!
Want some more ideas?
Other breakfast favorites:
- Almond Butter Banana Breakfast Bars (vegan)
- Coconut Breakfast Quinoa (vegan, gluten free)
- Crustless Quiche with Spring Veggies (gluten free)
- Perfect (Microwave) Banana Oatmeal
- Scrambled Egg Muffins
- Spiced Pumpkin Pancake (gluten free)
