Erin’s Recipe Rundown
You only need one bowl to make these gluten-free banana protein pancakes! They’re one of my favorite filling, protein-packed breakfasts on days I’m wanting something sweet. My teenage son is a swimmer and also loves to make these for himself for a post work-out snack!
Why You’ll Love Them: So many protein pancake recipes rely on dairy for their protein boost. Thanks to King Arthur Baking Company Gluten-Free Protein Pancake mix these are completely dairy-free!
Top Tips: Cook these pancakes on a lower heat than regular pancakes so they don’t cook too quickly.
For more protein-packed breakfast recipes, try overnight protein chia oats, pumpkin protein pancakes, almond flour crust quiche, or sausage hashbrown breakfast casserole.
xoxo erin
This post is sponsored by King Arthur Baking Company.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make gluten-free banana protein pancakes. Jump to the recipe card below for the exact measurements.
Gluten-Free Protein Pancake Mix: I love King Arthur Flour so it should be no surprise I love their protein pancake mix! It has the best fluffy texture, just like traditional pancake mix.
Vanilla Protein Powder: Adds extra protein and sweetness. I like brands without too many additives, like Orgain, Clean Simple Eats, or Just Ingredients.
Almond Milk: I like unsweetened almond milk, but you can use oat milk, soy milk, or regular milk to make it nut-free.
How to Make Gluten-Free Banana Protein Pancakes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Mix the base: Mash the banana until smooth, then whisk in the egg and almond milk until well incorporated.
Add dry ingredients: Stir in the protein pancake mix and vanilla powder until the batter is thick but scoopable. Don’t overmix—some small lumps give you a light texture.
Cook to golden: Scoop about 1/4 cup batter onto a heated, lightly sprayed skillet. Resist flipping them too early! Wait until bubbles form and edges set, then flip and cook until golden.
Serve warm: Let pancakes rest for a minute on the plate before stacking to prevent sogginess. Top with your favorite nut butter, berries, banana slices, maple syrup, or a dollop of whipped cream.
MORE BREAKFAST RECIPES
Gluten-Free Dairy-Free Banana Protein Pancakes (30g Protein)
Ingredients
- 1 ripe banana mashed
- 1 large egg
- 2 tablespoons almond milk
- ¼ cup King Arthur Gluten-Free Protein Pancake Mix
- 1 scoop vanilla protein powder
Instructions
- Mash the banana in a medium bowl until smooth. Whisk in the large egg and the almond milk until everything is well combined.
- Add the King Arthur Gluten-Free Protein Pancake Mix and the vanilla protein powder, stirring until the batter comes together.
- Heat a nonstick skillet over medium-low heat and lightly coat it with cooking spray. Spoon the batter onto the warm skillet and cook for 2–3 minutes, until small bubbles form on the surface and the edges look set. Flip gently and cook for another 1–2 minutes, until the second side is golden and cooked through.
- Serve warm with your favorite toppings.
Notes
Dairy-Free: This recipe is naturally gluten-free, using almond milk.
Nut-Free: Substitute almond milk for a nut-free milk, such as cow’s milk, soy milk, or oat milk.
To Make Ahead: These pancakes taste best fresh, but you can make them ahead, let them cool, and store in the fridge up to 3 days in advance. Reheat in a toaster or skillet for the best texture.
To Store: Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet for the best texture.
To Freeze: Freeze cooked pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Thaw in the fridge. Reheat in a toaster or skillet for the best texture.
