Easy Protein Pancakes (Flourless & Dairy-Free)
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!
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!
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!
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!
- Plant-based? use a vegan protein powder.
- Love whey? a whey protein will totally work too!
- Looking for gf? find a certified gluten-free protein.
- Want a flavor? use chocolate, salted caramel, peanut butter, berry, etc.!
- How about some greens? Lots of protein powders have greens in their blend!
- Need something simple? I've been loving this almond protein powder!
For me, I love using a vegan vanilla option since it goes so well with berries!
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!
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!!
More Healthy Protein Breakfast Recipes
- Basic Tofu Scramble Recipe
- Best Blueberry Protein Pancakes
- High Protein Peanut Butter Oatmeal
- Triple Berry Protein Smoothie
Fluffy Flourless Protein Pancakes
- 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.