March 5, 2021

by Alyssa

Easy Protein Pancakes (Flourless & Dairy-Free)

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I've finally found the perfect protein pancake recipe! These pancakes are light, fluffy, and delicious, but only use 5 simple ingredients. They're also flourless, as well as gluten-free, and dairy-free!

stack of banana protein pancakes with fresh blueberries, maple syrup, almonds and bananas on top

I don't know about you but every time I try to make protein pancakes, they turn out one of three ways:

  • flat and dense
  • gummy and undercooked
  • not flippable

I've loved the idea of them, but it's taken me years – yes, years! – to perfect a recipe. And I'm so pumped to finally share it with you. These protein powder pancakes check all the boxes of the perfect pancake and you'll get 18g of protein per serving!

four steps to make the batter for banana protein pancakes including the ingredients and cooking pancakes on a griddle

How to Make Protein Pancakes

You're going to love how quick these are to make. You just add everything into your blend, blend it into a smooth batter and poor it directly onto the hot pan. Let the bubbles form on top, flip, and you're good to go!

Plus, these flourless protein pancakes only use 5 simple ingredients!

  • Banana: we're using 2 large bananas which add flavor, texture and a lovely banana flavor
  • Eggs: since we want them to be fluffy, we're adding 3 eggs
  • Protein powder:  you can use any kind you want!
  • Oats: a little bit of oats helpe to hold the pancakes together, but also add a bit more fiber and a chewy(ish) texture
  • Baking powder: we want them fluffy, so baking powder gives them a bit more rise and increases the fluff factor!

overhead of three banana protein pancakes on a white plate with fresh fruit and maple syrup toppings

Best Protein Powder for Pancakes

What's great about these banana protein pancakes is you can basically use whatever type of protein powder you want!

For me, I love using a vegan vanilla option since it goes so well with berries!

stack of fluffy protein pancakes with a drizzle of maple syrup running down the side topped with fresh blueberries, banana and almonds

Whole Oats vs. Oat Flour for Pancakes

If you don't want to make these in the blender / you don't have a blender, you can also use oat flour. Mash the banana in the bowl until mostly smooth, then add in the rest of your ingredients.

There really isn't any difference when using whole oats vs. oat flour in your pancakes if you're blending them up. The oats essentially turn into oat flour!

  • Whole oats: add the amount listed and blend in the blender
  • Oat flour: use 2/3 the amount listed (so 3 tablespoons) and mix it all together.

You could try to also just fold in the whole oats, but I haven't tested so can't guarantee the results!

stack of gluten-free protein pancakes with a slice removed on a fork topped with banana, blueberries and almonds

Can I Make Ahead Banana Protein Pancakes?

Lastly, let's chat about how to meal prep pancakes!

  • Freezer: allow your pancakes to cool completely then pop them in a freezer safe bag and freeze for 3 – 6 months.
  • Refrigerator: allow the pancakes to cool completely then place them in a sealed container and refrigerate for 3 – 4 days.

To heat them up, I simply add them into my toaster and toast them until they're hot. Sometimes they get a little crispy on top, but I kind of love it!

For serving, I always do a dollop of coconut yogurt, some fresh fruit, sometimes some almond butter and a drizzle of maple syrup.

Pancakes at their best!!

stack of gluten free protein pancakes with blueberries, almonds and banana slices on a white plate with a slice removed by a fork

More Healthy Protein Breakfast Recipes

Fluffy Flourless Protein Pancakes

Make gluten free protein pancakes with banana, egg, protein powder and oats for a healthy dairy-free six-ingredient breakfast in minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 pancakes
Calories 58kcal
Author Alyssa
Print Pin
stack of banana protein pancakes with fresh blueberries, maple syrup, almonds and bananas on top
4.86 from 7 votes



  • Add all the ingredients to the blender and blend on high until smooth and creamy.
  • Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on the top, 2 – 3 minutes. Flip and cook for another 1 – 2 minutes. Repeat until no batter remains.
  • Serve pancakes and drizzle maple syrup if desired.


Serving: 1pancake | Calories: 58kcal | Carbohydrates: 6g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 23mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg


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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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    • I do about 1/2 a cup! I typically pour straight from the blender to the pan so it is sort of an eyeballing situation!


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