gluten-free Protein pancakes – vegan options

These healthy protein pancakes come together in under 20 minutes and make a wholesome, high protein breakfast! Today I am sharing both a vegan and paleo option. They can be made with or without banana and are both gluten-free, dairy-free, and refined sugar free and so delicious!

Why you’ll love this recipe

• These pancakes are foolproof! So simple to make and they come together in one bowl with just a handful of ingredients.
• They are gluten-free, dairy-free, and refined sugar-free. The vegan option is also nut-free!
• Pancakes make a great breakfast or brunch, lunch, or dinner idea (I love breakfast for dinner!)
• Gluten-free, dairy-free pancakes are FLUFFY, soft, and thick!
• These are versatile, so you can add your favorite mix-in’s and top with all of your favorite pancake toppings.
• These pancakes are even great for toddlers and kids.
• Leftovers can be frozen and easily reheated for busy mornings.
• They are a great high protein breakfast option!

How to make protein pancakes

Full ingredients & measurements are in the recipe card at the bottom of the post.

Equipment

• Mixing bowl
• Griddle or skillet: I love my non-toxic Caraway Griddle pan!
• Spatula

Ingredients

Paleo protein pancakes:

Paleo pancakes are super light and fluffy and contain no grains, dairy, or gluten! These protein pancakes can be made with or without banana and/or pumpkin puree!

• Protein powder: This will help keep your blood sugar balanced as well as keep you satiated! Macro Mike is my favorite powder to use in these as the flavors are AMAZING. You can use my code “amb-dani” for a discount!
• Milk, of choice: I use cashew milk to keep these dairy-free, however you can use any milk you like!
• Eggs or egg whites
• Banana: You can substitute pumpkin puree for 1:1!
• Baking staples: Baking powder, cinnamon, vanilla extract, sea salt

Vegan protein pancakes

Vegan protein pancakes are fluffy and wholesome, sweet being made with a mix of oat flour, protein powder, and mashed banana or pumpkin puree!

• Oat flour
• Protein powder: This will help keep your blood sugar balanced as well as keep you satiated! Macro Mike is my favorite powder to use in these as the flavors are AMAZING. You can use my code “amb-dani” for a discount!
• Banana
• Milk, of choice: i used almond milk.
• Ground flax seeds
• Coconut oil: Avocado oil and butter/ghee will also work!
• Baking staples: Cinnamon, vanilla extract, sea salt

What kind of protein powder works best?

You can use whey, beef isolate, or plant-based protein powder in these pancakes. I use a plant-based pea protein, which works great. You can also add in an extra scoop of collagen protein for even more protein, but do NOT substitute the protein powder for collagen as it’s texture is different.

Steps to make protein pancakes

• Whisk all of the ingredients, besides the milk, together in a medium bowl until no lumps remain. Then stir in the milk, adding another tbsp if needed until you reach a good thick-ish pancake batter.
• Heat the pan over low-medium heat and grease it well (these pancakes do need to be cooked at a lower temp for longer). Pour a little batter into the pan, smoothing it out flat. Let them cook 2-3 minutes, then flip, cooking another 1-2 minutes.
• Serve with maple syrup, drizzle of honey, fresh fruit, and/or yogurt!

Protein pancakes without banana

Any easy way to make protein pancakes without banana is to sub in pumpkin puree! The pumpkin puree won’t add as much sweetness to the pancakes, so you may want to add a tablespoon or so of monk fruit, maple syrup, or honey to sweeten them up a little! Pumpkin puree can be used as a 1:1 substitute!

Best pancake toppings & serving suggestions

• Fresh fruit like berries or banana slices.
• Coconut yogurt or greek yogurt.
• Maple syrup or honey.
• Nut butter (almond butter, peanut butter, cashew butter)
• Date caramel
• Chocolate chips
• Fold in some chopped pecans for crunch!

More healthy, gluten-free breakfast recipes to try

• Whipped honey
• Breakfast egg stuffed peppers
• Crunchy granola clusters
• Healthy breakfast bowls
• Blueberry chia pudding with lemon cashew cream
• Strawberry chia overnight oats

Easy Protein Pancakes

These healthy protein pancakes come together in under 20 minutes and make a wholesome, high protein breakfast! Today I am sharing a vegan banana protein pancake recipe made with oat flour, and a paleo protein pancake recipe. They are both gluten-free, dairy-free, and refined sugar free and so delicious!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast, Snack

Cuisine American

Ingredients

  

Paleo protein pancakes

• 1/2 cup mashed banana or canned pumpkin puree
• 1 scoop protein powder of choice (use a flavor you love)
• 2 small eggs OR 1/4 cup liquid egg whites
• 2-4 tbsp milk of choice, as needed
• 1 tsp cinnamon (optional)
• 1/4 tsp vanilla extract & pinch of sea salt (optional)

Vegan protein pancakes

• 3/4 cup oat flour
• 1/4 cup protein powder of choice (use a flavor you love!)
• 1/2 cup super ripe, mashed banana
• 1/2-3/4 cup milk of choice
• 2 tsp baking powder
• 2 tbsp melted coconut oil or avocado oil, butter, etc.
• 1/4 tsp vanilla extract & pinch sea salt (optional)

Instructions

 

Paleo pancakes

• Whisk all of the ingredients, besides the milk, together in a medium bowl until no lumps remain. Then stir in the milk, adding another tbsp if needed until you reach a good thick-ish pancake batter.
• Heat the pan over low-medium heat and grease it well (these pancakes do need to be cooked at a lower temp for longer). Pour a little batter into the pan, smoothing it out flat. Let them cook 2-3 minutes, then flip, cooking another 1-2 minutes.
• Serve with maple syrup, drizzle of honey, fresh fruit, and/or yogurt!

Vegan pancakes

• In a blender, combine the banana, milk, coconut oil, & vanilla, blending until smooth. Pour the batter into a bowl and mix in the remaining ingredients. If your mix is overly thick, add a splash extra milk.
• Heat a pan over medium heat and grease well. When hot, reduce the heat to low. Scoop about 1/4 cup batter onto the pan, allowing it cook 1-2 minutes before flipping. Let cook another 1-2 minutes on the other side.
• Serve with maple syrup, drizzle of honey, fresh fruit, and/or yogurt!

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