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.
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🍴Ingredient Notes
- 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
- 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.
Step 2: Cooking 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!
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!)
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!
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Recipe
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.
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!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
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Reeham
Is the calorie count for the whole recipe or per serving?
Mariah Mandile
The nutrition facts are for 1 of the 3 servings! Sorry for the confusion.
Michelle
Delicious. I used almond flour because that is what I had on hand. Due to my substitution, I needed to add a wee bit more coconut milk to get the batter the right consistency. Will be a good grab and go breakfast for the week.
Mariah Mandile
Awesome!! Glad you enjoyed the recipe. (: