Flourless Banana Protein Pancakes (Vegan)
These Flourless Banana Protein Pancakes are soft, fluffy, and delicious, made with ripe banana, rolled oats, and plant-based protein powder. This easy vegan, eggless, and dairy-free recipe is perfect for a quick, high-protein breakfast, wholesome snack, or simple dessert.
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
Calories: 98kcalCarbohydrates: 16gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 9mgSodium: 91mgPotassium: 135mgFiber: 2gSugar: 5gVitamin A: 95IUVitamin C: 1mgCalcium: 107mgIron: 1mg
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