3-Ingredient Gluten Free Protein Pancakes
These 3-ingredient gluten free protein pancakes are quick, nourishing, and satisfyingly fluffy. Made with just banana, eggs, and protein powder, they’re naturally gluten-free, grain-free, and high in protein perfect for busy mornings, post-workout fuel, or meal prep.
Equipment
- mixing bowl
- fork or whisk
- non-stick skillet
- spatula
- measuring scoop/spoons
Ingredients
- 1 medium ripe banana
- 2 large eggs
- 1 scoop (30 g) gluten free protein powder (whey or plant-based)
- optional: 1/4 tsp baking powder, pinch of cinnamon, or a few drops of vanilla
- cooking spray, coconut oil, or butter (for skillet)
Instructions
- Mash the banana in a bowl with a fork until smooth with minimal chunks.
- Add eggs and whisk until fully combined with the banana.
- Stir in protein powder until a thick but pourable batter forms. Add 1–2 tsp almond milk if too dry. Let sit 2 minutes.
- Heat a non-stick skillet over medium heat. Grease lightly with oil or butter.
- Spoon about 2 tbsp batter per pancake. Cook 2–3 minutes until bubbles form and edges set. Flip and cook 1–2 minutes more.
- Serve warm with toppings of choice: berries, nut butter, yogurt, or syrup.
Notes
Use a ripe banana for best flavor and texture. If batter is too thick, thin with a teaspoon of almond milk or water. Add-ins like cinnamon, blueberries, or chocolate chips work great without changing the base recipe. Freeze leftovers in a single layer and reheat in a toaster or skillet.
Nutrition
Calories: 280kcalCarbohydrates: 22gProtein: 26gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 370mgSodium: 220mgPotassium: 550mgFiber: 3gSugar: 12gVitamin A: 300IUVitamin C: 9mgCalcium: 90mgIron: 2mg
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