These Flourless Banana Protein Pancakes are soft, fluffy, and delicious, blending ripe banana, hearty oats, and plant-based protein powder into the ultimate eggless and dairy-free breakfast.
This quick and easy vegan recipe comes together in minutes, making it the perfect choice for a high-protein morning meal, a wholesome afternoon snack, or a cozy dessert.
For another delicious option, try my banana oat spinach pancakes.
If you've been following me for a while, you already know how much I love experimenting with pancakes, from buckwheat flour pancakes and oat milk pancakes to my grated apple pancakes.
These vegan banana protein pancakes are one of the easiest versions I've made-simply blend, cook, and enjoy-and they're especially handy for meal prep when you need a filling breakfast or snack during a busy week.
They turn out soft and fluffy with golden edges and a naturally sweet banana flavor that pairs beautifully with so many toppings. I love mine with a drizzle of maple syrup, peanut butter, walnuts, and fresh berries for the perfect combination of creamy, crunchy, and juicy.
Jump to:
🍌Ingredients
- Ripe banana
- Rolled oats
- Plant-based protein powder (I used vanilla-flavored)
- Baking powder
- Dairy-free milk (I used homemade cashew nut milk)
- Salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Banana Protein Pancakes
Blend the oats: Add the rolled oats to a high-speed blender and blend until they turn into a fine flour-like powder.
Make the batter: Add the banana, protein powder, plant-based milk, baking powder, and salt. Blend until smooth, creamy, and slightly frothy. Let the batter rest for 3-4 minutes while you heat the pan.
Cook the pancakes: Lightly grease a non-stick skillet or pan and heat over medium heat. Scoop about ¼ cup of batter onto the pan for each pancake. Cook for about 2 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, until golden brown and cooked through. Repeat with the remaining batter.
Serve: Stack the pancakes and top with maple syrup, peanut butter, walnuts, berries, or your favorite toppings.
📋Substitutions & Variations
- Protein powder: Use your favorite plant-based protein powder. Vanilla and chocolate are delicious, but unflavored works too.
- Plant milk: Any dairy-free milk works here-oat milk, cashew milk, almond milk, or soy milk.
- Oats: Use certified gluten-free rolled oats if you need these pancakes to be gluten-free.
- Make them chocolate: Add 1 tablespoon of unsweetened cocoa powder to the batter for yummy chocolate protein pancakes. You may need a splash of extra plant-based milk to loosen the batter.
- Flavor variations: Add a pinch of cinnamon, a little vanilla extract, or a few dairy-free chocolate chips for a fun twist.
💡Marinela's Tips
- Use a ripe banana: The riper the banana, the sweeter and more flavorful your pancakes will be. It also helps keep them soft and moist.
- Let the batter rest: Give the blended batter 3-4 minutes to thicken before cooking. This helps the oats absorb the liquid and creates a better pancake texture.
- Cook over medium heat: Avoid high heat, which can brown the outside too quickly while leaving the center undercooked. Medium heat gives you evenly golden, fluffy pancakes.
- If your batter gets too thick: Different protein powders absorb liquid differently. If your batter feels like thick paste after resting, stir in 1 to 2 tablespoons of extra dairy-free milk until it reaches a pourable consistency.
❓Frequently Asked Questions (FAQ's)
Yes, these pancakes are naturally gluten-free when made with certified gluten-free rolled oats and gluten-free protein powder. Be sure to check the labels of your ingredients if you need to avoid gluten
Let the pancakes cool completely, then place them in an airtight container and refrigerate for up to 4 days. You can also freeze them for longer storage.
Yes! Place the cooled pancakes in a freezer-safe container or bag, separating layers with parchment paper. Freeze for 2-3 months, then reheat in a toaster, skillet, or microwave.
🥞Eggless Pancake Recipes
📖 Recipe
Flourless Banana Protein Pancakes (Vegan)
Equipment
- 1 high speed blender
- 1 Non-stick frying pan
Ingredients
- 1 ripe banana (about 7.2 oz / 204 gr)
- 1 cup rolled oats
- ⅓ cup vanilla protein powder
- 1 cup plant milk (I used unsweetened cashew milk)
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1-2 teaspoons neutral oil for greasing the pan
Instructions
- Add the rolled oats to a high-speed blender and blend until they turn into a fine flour-like powder.1 cup rolled oats
- Add the banana, protein powder, plant-based milk, baking powder, and salt. Blend until smooth, creamy, and slightly frothy. Let the batter rest for 3-4 minutes while you heat the pan.1 ripe banana, ⅓ cup vanilla protein powder, 1 cup plant milk, 1 teaspoon baking powder, 1 pinch sea salt
- Lightly grease a non-stick skillet or pan and heat over medium heat. Scoop about ¼ cup of batter onto the pan for each pancake. Cook for about 2 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, until golden brown and cooked through. Repeat with the remaining batter.1-2 teaspoons neutral oil
- Stack the pancakes and serve warm with maple syrup, peanut butter, walnuts, fresh berries, banana slices, or your favorite toppings.
Notes
- Use a ripe banana: A ripe banana adds natural sweetness and helps keep the pancakes soft and moist.
- Let the batter rest: Resting the batter for 3-4 minutes allows the oats to absorb some of the liquid and helps create a thicker, smoother batter.
- Adjust the consistency: Protein powders vary in how much liquid they absorb. If your batter becomes too thick, add a small splash of plant-based milk.
- Gluten-free: Use certified gluten-free rolled oats and, if needed, gluten-free protein powder.
- Storage: Let the pancakes cool completely before storing them in an airtight container. Refrigerate for up to 4 days. For longer storage, freeze the pancakes in a freezer-safe container or bag, placing parchment paper between the layers. Freeze for 2-3 months, then reheat in a toaster, skillet, or microwave.
Nutrition
If you try these banana protein pancakes, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Comments
No Comments