Gluten Free Banana Protein Pancakes
These Gluten Free Banana Protein Pancakes are my absolute favorite breakfast right now. I made them a week ago and when they were all gone, I was so disappointed. I emailed my husband and said when we go to the store, we need to buy a shit-ton of bananas. He said he didn’t know how many a shit-ton was, and I said we’d know it when we saw it. We were going to Anderson’s, which has a reduced produce shelf, so I was hoping they’d have overripe bananas for sale. They did, and I bought about 6 lbs (for 39 cents/lb) so I could make another batch of these and have plenty of ripe bananas frozen for future use. This time I made a triple batch of pancakes and the batch fit in my full-size blender, so it was quick and easy to mix up. I had two cast iron skillets going at the same time to cook them, so it didn’t take long. The recipe below is for a single batch – about 8 pancakes – but I highly recommend making at least a double batch the first time.
My pancakes are chocolate banana flavored (hence the darker color) because I used chocolate protein powder, but they’d be great with vanilla as well. You don’t need to add any extra sweetener because the bananas and the protein powder add enough. These taste great plain, but I prefer them with peanut butter. I also like to mix blueberries with Greek yogurt and throw that on top too for a little extra nutrition. I have often just grabbed one and ate it as a snack too.
Topped with peanut butter and Greek yogurt with blueberries.
- 2 small bananas
- 2 eggs or equivalent egg whites
- 1/2 cup oats or any type of flour
- 3 tablespoons of protein powder (I used chocolate vitamin mix)
- 1 tablespoon (or more) preferred milk (or water, milk, coconut, or almond milk)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Mix up all ingredients in a blender until smooth. This recipe fits in my small smoothie blender, and I’ve tripled the recipe, which filled a regular size blender.
- If you’re not using a blender, mash bananas very well and mix with a hand mixer.
- Coat pan with preferred oil and heat to medium.
- Once the pan is hot, turn heat to medium low and add batter to the skillet for your preferred pancake size.
- Cook the first side for 5-7 minutes until bubbles have formed over the surface and the top isn’t as shiny anymore and the pancake flips easily.
- Flip and cook the second side for 4-5 minutes until lightly browned.
- Remove to plate and add a new batch to the skillet.
Here is the protein mix that I used. I bought it at Costco when there was a coupon in the mailer for it. I used to be a lot worse at taking vitamins so I thought this would be a good additive when I made smoothies instead of regular protein powder – plus with 15 grams of protein, it’s not too shabby in that department. I would like a vanilla or plain option too, but the chocolate is good.