How to make Banana Protein Pancakes

Fresh water peaches

Why I love this recipe!

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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Ingredients

Wet Ingredients – ¾ Cup Unsweetened Coconut Milk – 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

Fresh water peaches 

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Mixing dry ingredients

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.

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Mixing Wet Ingredients

Next add the mashed banana, eggs, and vanilla extract into the coconut milk mixture. Whisk together until fully combined.

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Cooking Pancakes

Wait until the pan has warmed up - then fill a ¼ cup with batter and pour 2-3 pancakes onto the pan. 

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Flipping Pancakes

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. 

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Helpful 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!

How to make Banana Protein Pancakes

FRESH WATER PEACHES

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Hi, I'm Mariah!