Go Back
+ servings
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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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 flourCassava 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!