Banana Protein Pancakes (Gluten Free, High Protein)
Soft, fluffy, and naturally sweetened with banana—these Banana Protein Pancakes are a quick, high-protein breakfast you’ll want on repeat. They’re gluten-free, made with oat flour, and taste amazing with maple syrup and extra banana on top.
If you’re looking for a quick, nourishing breakfast that still feels like a treat, these banana protein pancakes are it. They’re made with oat flour, banana, and a scoop of your favorite vanilla protein—simple ingredients, satisfying texture, and naturally sweet flavor.
They’re perfect for a post-workout meal or slow weekend breakfast, and they come together in about 10 minutes start to finish. I like topping mine with a drizzle of maple syrup and some extra banana slices for a cozy, blood-sugar balanced meal.
Watch Me Make Banana Protein Pancakes
Why You’ll Love Them
Fluffy + flavorful - The banana and vanilla protein create the perfect soft texture.
Made with real ingredients - Oat flour, banana, almond milk, and no refined sugar.
Protein-packed - A balanced breakfast that actually keeps you full.
Quick to make - 1 bowl, no blender, done in 10 minutes.
What You’ll Need
Oat flour – I use gluten-free oat flour, but any will work.
Vanilla protein powder – Use your favorite brand; I used Truvani (Code: SARI)
Baking powder – For lift and fluffiness.
Salt – Just a pinch brings out the flavor.
Egg – Helps bind and create a soft texture.
Banana – Use a very ripe one for natural sweetness.
Almond milk – Or any milk of choice.
Vanilla extract – Optional, but adds a warm, sweet finish.
How To Make It
In a mixing bowl, whisk together all pancake ingredients until smooth.
Heat a skillet over medium-low and lightly grease.
Pour batter into small circles and cook until bubbles form, then flip.
Cook for another 1–2 minutes or until golden brown.
Stack and serve with banana slices and maple syrup.
Recommended Tools
Nonstick skillet - I love Caraway for nontoxic (Code: SARI)
Frequently Asked Questions
Can I make these pancakes dairy-free?
Yes! Just make sure to use a dairy-free protein powder and almond milk (or any plant-based milk) as listed. The rest of the ingredients are naturally dairy-free.
Can I swap the banana?
You can try using 2–3 tablespoons of applesauce or pumpkin puree in place of the banana, but the flavor and texture will change slightly.
Do I have to use oat flour?
Oat flour gives these pancakes a soft, cake-like texture, but you could try almond flour or a gluten-free 1:1 blend. Start with a smaller amount and adjust as needed since absorbency differs.
What protein powder do you use?
I like using a clean, plant-based vanilla protein like Macro Mike or Truvani, but any vanilla-flavored protein that bakes well will work!
Can I prep these in advance?
Yes! Store cooked pancakes in the fridge for up to 3 days or freeze between parchment layers. Reheat in a pan or microwave before serving.
High Protein Banana Pancakes
Fluffy, naturally sweet pancakes made with oat flour, banana, and vanilla protein. High in protein, gluten-free, and ready in 10 minutes.
Ingredients
Instructions
Notes
- Use a ripe banana for best flavor and sweetness.
- Try adding cinnamon or chopped walnuts for extra flavor.
- Double the recipe for a larger portion.
Nutrition Facts
Calories
239Fat
7 gCarbs
34 gFiber
3.5 gSugar
6.5 gProtein
10 gCalories are approximate off of 1 serving (without toppings)