Meaningful Eats
Gluten-Free Dairy-Free Banana Protein Pancakes (30g Protein)
1 serving
These gluten-free banana protein pancakes are totally dairy-free and made with my favorite King Arthur Baking Company Gluten-Free Protein Pancake Mix! This recipe works with any vanilla protein powder. They're so easy my teenage son can make them for himself of a post workout snack!
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
Gluten-Free: This recipe is naturally gluten-free, using King Arthur Gluten-Free Protein Pancake mix.
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.
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.