Banana Protein Pancakes (Gluten Free) (Edit recipe)

These gluten free banana protein pancakes are moist, tender and fluffy. They are made with ripe bananas, plant based protein powder and grain free flours. This protein pancake recipe is not only gluten free, but dairy free, refined sugar free and paleo friendly as well!

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	86
Fat:	2 g
Carbohydrates:	6 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	403 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 6

Ingredients

0.5 cup Banana, mashed (125g)
2 whole Eggs
2 Tbsp Water, (or nut milk)
1 tsp Pure Vanilla Extract
0.333 cup Vanilla Protein Powder (Nuzest), *
0.333 cup Almond Flour, (35g)
2 Tbsp Tapioca Starch, (14g)
1 tsp Otto's Naturals Grain-Free Baking Powder
0.5 tsp Ground Cinnamon
0.25 tsp Redmond Real Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grease a frying pan with coconut oil (or butter) and place on the stovetop. Preheat on medium heat.
In a large mixing bowl, combine the mashed banana, eggs, water and vanilla.
Add in the protein powder, almond flour, tapioca, baking powder, cinnamon and salt. Whisk until smooth.
Let the batter sit for 5 minutes to thicken.
Pour about ¼ cup of pancake batter onto the preheated frying pan (I cooked 2 pancakes at a time). Cover with a lid and cook on medium heat, reducing the heat if necessary.
Once bubbles form on the tops of the pancakes, remove the lid and flip. Cook about another minutes, or until done.
Place cooked pancakes on a wire cooling rack (or serve immediately) and repeat steps 5-6 until no more batter remains.