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    Home » Breakfast

    Banana Protein Pancakes (Gluten Free)

    Published: Apr 14, 2022 · Modified: Oct 26, 2022 by Mariah Mandile

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    These Banana Protein Pancakes are a healthy breakfast that the whole family will love! They're super fluffy, have an extra boost of protein, and freezer friendly! Great for anyone who is gluten-free or dairy-free.

    Syrup drizzled over banana pancakes with fresh strawberry slices.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Shop this recipe!
    • Want more recipes?
    • 💬 Reviews

    🍴Ingredient Notes

    Overhead shot of protein pancake ingredients.
    • Unsweetened Coconut Milk - Any dairy-free milk will work with this recipe.
    • Mashed Banana - Ripe bananas work best!
    • Eggs - I would not recommend using an egg replacement for this recipe.
    • Apple Cider Vinegar - I promise you won't taste it! Apple cider vinegar helps to activate the baking soda and create the dairy free "buttermilk."
    • Cassava Flour - I would not recommend swapping for any other flour.
    • Vanilla Collagen Powder - Any vanilla protein powder will work with this recipe. I used Primal Kitchen's Vanilla Coconut Collagen.
    • Baking Powder + Baking Soda - You'll need both to create a super fluffy pancake!

    🍴Step by Step Instructions

    Step 1: Making the Pancake Batter

    1. Start by adding the coconut milk and apple cider vinegar into a mixing bowl. Stir together and let sit for 5 minutes. (This creates a dairy free buttermilk!)
    2. Next add the mashed banana, eggs, and vanilla extract into the coconut milk mixture. Whisk together until fully combined.
    3. Then add the cassava flour, vanilla collagen, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
    4. Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a batter forms.
    Dry ingredients in a glass mixing bowl.
    Wet ingredients in a glass mixing bowl.

    Step 2: Cooking the Pancakes

    1. Turn the burner to medium/high heat and drop a dollop of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
    2. Wait until the pan has warmed up - then fill a ¼ cup with batter and pour 2-3 pancakes onto the pan. Make sure the pancakes have a little space so you can flip them!
    3. Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
    4. Serve with your favorite toppings and enjoy!
    Pancakes cooking on skillet.
    Cooked golden brown pancake on skillet.

    Expert Tips

    • Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt. (Learn from my mistakes!)
    • Don't pack the flour. Cassava flour is very dense, so I spoon the flour into the measuring cup. Use a knife to scrape off the excess!
    • Make sure you let the apple cider vinegar sit with the coconut milk for 5 minutes to create a dairy free "buttermilk."
    • Use a small measuring cup to create equal size pancakes! I usually use ⅓ cup.

    Frequently Asked Questions

    Can you substitute cassava flour for gluten free 1-1 flour?

    It has a very similar texture and I believe it would work for this recipe. Let me know if you try!

    Can you freeze pancakes?

    Yes! Freezing pancakes is great for when you're in a rush! If you're planning to prep some ahead of time, I recommend making a double batch. Let them cool completely, and then store them in an airtight bag or freezer safe container. (Great for kids!)

    Fork stuck in big bite of banana pancakes.

    How to store leftovers

    Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer!

    You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!

    More breakfast recipes!

    • No-Bake Cereal Cookies
    • Pumpkin Protein Muffins (Paleo)
    • Cranberry Walnut Muffins (Gluten-Free)
    • Strawberry Banana Blackberry Smoothie

    After you make these Banana Protein Pancakes, make sure to leave a comment & rate the recipe!

    Recipe

    Syrup drizzled over banana pancakes with fresh strawberry slices.

    Banana Protein Pancakes

    These Banana Protein Pancakes are a healthy breakfast that the whole family will love! They're super fluffy, have an extra boost of protein, and freezer friendly! Great for anyone who is gluten-free or dairy-free.
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 3
    Calories 453 kcal

    Equipment

    • Frying Pan
    • Large Mixing Bowl
    • Hand mixer

    Ingredients
      

    Wet Ingredients

    • ¾ Cup Unsweetened Coconut Milk Any dairy-free milk will work with this recipe.
    • ¾ Cup Mashed Banana Ripe bananas work best!
    • 2 Eggs
    • 1 Tablespoon Apple Cider Vinegar
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • 1 Cup Cassava Flour
    • 2 Scoops Vanilla Collagen Powder Any vanilla protein powder will work with this recipe.
    • 1+½ Teaspoons Baking Powder
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Salt

    Instructions
     

    Making the Pancake Batter

    • Start by adding the coconut milk and apple cider vinegar into a mixing bowl. Stir together and let sit for 5 minutes. (This creates a dairy free buttermilk!)
    • Next add the mashed banana, eggs, and vanilla extract into the coconut milk mixture. Whisk together until fully combined.
    • Then add the cassava flour, vanilla collagen, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
    • Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a batter forms.

    Making the Pancakes

    • Turn the burner to medium/high heat, and drop a dollop of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
    • Wait until the pan has warmed up - then fill a ¼ cup with batter, and pour 2-3 pancakes onto the pan. Make sure the pancakes have a little space so you can flip them!
    • Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
    • Serve with your favorite toppings, and enjoy!

    Notes

    Expert Tips

    • Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt. (Learn from my mistakes!)
    • Don't pack the flour. Cassava flour is very dense, so I spoon the flour into the measuring cup. Use a knife to scrape off the excess!
    • Make sure you let the apple cider vinegar sit with the coconut milk for 5 minutes to create a dairy free "buttermilk."
    • Use a small measuring cup to create equal size pancakes! I usually use ⅓ cup.

    How to store leftovers

    Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer!
    You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!
    See full post for more tips and helpful photos!

    Nutrition

    Serving: 1ServingCalories: 453kcalCarbohydrates: 54gProtein: 20gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 150mgSodium: 693mgPotassium: 496mgFiber: 4gSugar: 12gVitamin A: 194IUVitamin C: 9mgCalcium: 310mgIron: 4mg
    Keywords banana protein pancakes, cassava flour pancakes, gluten free banana pancakes, gluten-free pancakes, protein pancakes
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Comments

    1. Reeham

      October 26, 2022 at 7:05 am

      Is the calorie count for the whole recipe or per serving?

      Reply
      • Mariah Mandile

        October 26, 2022 at 12:05 pm

        The nutrition facts are for 1 of the 3 servings! Sorry for the confusion.

        Reply

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