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Grain-Free Banana Protein Pancakes


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Grain-Free Banana Protein Pancakes

https://www.thehealthymaven.com/grain-free-banana-protein-pancakes/

The absolute best banana protein pancakes recipe you’ll try. Made with vanilla protein, egg, banana and a few other simple ingredients, these grain-free banana protein pancakes will become your new favorite high-protein breakfast recipe.

With the holidays upon us it’s easy to get really wrapped up in Thanksgiving and Holiday recipes. Don’t get me wrong. I love me a good cornbread and peppermint cookie, but we also have to continue our daily lives during this time and it’s not all pumpkin spice and mocha all day, everyday.

The other day these grain-free banana protein pancakes got a nice little boost in traffic (they were originally posted in July of 2013!) and it was a total throwback for me. I hadn’t made them in so long but the popularity made me want to try them again. I forgot how delicious they are and decided it was time for some fresh pictures.

So here’s an oldie but goodie, non-holiday themed pancake recipe for you to enjoy!

Here’s What You Need

  • vanilla protein powder – Please use whey protein powder. You are welcome to try another type but they haven’t been tested with a protein powder other than whey.
  • coconut flour – the only flour in these pancakes. 
  • banana – The riper the banana the sweeter these banana protein pancakes will be.
  • baking powder – helps create fluffy pancakes. 
  • 1 large egg– adds extra protein and helps make these pancakes light and fluffy. You can substitute with 2 egg whites if you preder.
  • unsweetened almond milk – any dairy-free milk will work! I used unsweetened almond milk. 

How to Make Grain-Free Pancakes

These banana protein pancakes may not be 2-Ingredient pancakes but they’re only 2 step pancakes! They’re so easy to make. 

STEP 1:  Mix together all ingredients in a medium bowl. Let mixture sit for 5 mins to thicken.

STEP 2: Add butter, coconut oil or non-stick spray to a large skillet over medium heat. Lower heat to medium-low and add a 1/4 cup of batter for each pancake. Do not overcrowd. Let cook low and slow for 2-3 mins on the first side. Be patient but watch carefully. Cook time depends on your stovetop. Flip and cook for about 1 minute on the other side. Repeat until all batter is used.

How Much Protein is In These Pancakes?

Honestly, this depends entirely on the protein powder you use. I don’t want to give an amount because every type of protein powder is different but since this recipe only serves one, it will be the amount of protein in your scoop of protein powder plus the typical protein in 1 large egg = 6 grams.

Can You Use Vegan Protein Powder?

I unfortunately have no tried these with vegan or plant-based protein powder. I find they work perfectly with whey protein powder but if you do give them a try with a different type of protein powder let me know in the comments below!

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How to Meal Prep Pancakes

Pancakes are great for meal prep! I like to double this recipe and make extra pancakes for busy days. After cooking, allow the pancakes to cool and then store in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy, you can reheat on the stovetop or pop in your toaster oven! You can even freeze these and take them out the night before to defrost.

Print

Grain-Free Banana Protein Pancakes

The absolute best banana protein pancakes recipe you’ll try. Made with vanilla protein, egg, banana and a few other simple ingredients, these grain-free banana protein pancakes will become your new favorite high-protein breakfast recipe.

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Cook
  • Diet: Gluten Free
  • 1 large banana, mashed
  • 1 scoop (approx. 30 grams) of vanilla whey protein powder*
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1 large egg (or 2 egg whites)
  • 1/4 cup unsweetened almond milk
  • Butter/Coconut Oil/Non-stick spray for pan
  1. Mix together all ingredients in a medium bowl.
  2. Let mixture sit for 5 mins to thicken.
  3. Add butter, coconut oil or non-stick spray to a large skillet over medium heat.
  4. Lower heat to medium-low and add a 1/4 cup of batter for each pancake. Do not overcrowd.
  5. Let cook low and slow for 2-3 mins on the first side. Be patient but watch carefully. Cook time depends on your stovetop. Flip and cook for about 1 minute on the other side. Repeat until all batter is used.
  6. Top with maple syrup, nut butter or preserves of choice.

Keywords: grain-free pancakes, protein pancakes, banana protein pancakes, grain-free banana protein pancakes

 

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