Fluffy Protein Pancakes Without Banana

These fluffy protein pancakes without banana are both fluffy and filling. Healthy and delicious. Quick and special. And this awesome protein pancake recipe is made without bananas!

This healthy protein pancake recipe is made without refined sugars, without eggs, without flour, and without bananas. You may be wondering what they DO have in them. Don’t worry, they’re full of healthy, whole-food ingredients which combine to make the ultimate protein pancake.

This protein pancake recipe uses unsweetened almond milk because it is an accessible option for many diets as it is naturally vegan, dairy-free, and lactose-free. I also love using almond milk in pancakes because it’s a low carb and low calorie option.

These fluffy protein pancakes are an excellent option for those who love sweet breakfasts but are looking for high protein breakfast ideas to get their morning started on the right foot.

TELL ME ABOUT THIS EASY PROTEIN PANCAKES RECIPE

Level of difficulty: Easy. Measure, blend, cook, enjoy!

Flavor: The vanilla shines through from the protein powder and almond milk making for a lovely vanilla protein pancake ready to be covered in your favorite toppings.

Time: Give yourself about 30 minutes to make your pancakes. It will take you less than 5 minute to measure and blend up your batter, but you need to let your batter rest and you’ll need some time to pan-fry your pancakes on a non-stick pan or griddle. The size of your pan will affect how quickly you can make these (the more you can make at once, the faster it will go).

INGREDIENTS NEEDED

Rolled Oats

Vanilla Protein Powder (I use whey protein, but select a protein that fits your dietary needs)

Unsweetened Vanilla Almond Milk

Unsweetened Applesauce

Apple Cider Vinegar

Baking Powder

Baking Soda

Salt

See a step-by-step story series here!

OVERVIEW: HOW TO MAKE FLUFFY PROTEIN PANCAKES WITHOUT BANANA

1. Place oats into a blender and blend for 10-15 seconds to break down the oats (fun fact: you just made oat flour!)
2. Place remaining items into the blender and blend until a smooth batter is formed
3. Let the batter rest 8-10 minutes
4. Preheat non-stick pan (or griddle) over medium heat
5. Spray pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter
6. Cook for 1-2 minutes until the edges begin to form (they’ll look slightly raised/curved/dry), and then flip to cook the other side for another 1-2 minutes until golden brown.
7. Serve with your favorite toppings and enjoy!

PANCAKE TOPPINGS TO TRY

You can serve your protein pancakes with any of your favorite pancake toppings. Below is a list of some of my favorite combinations…but be creative and have fun!

• Butter and pure maple syrup
• Plain or vanilla yogurt, pure maple syrup, and berries
• Peanut butter and banana
• Almond butter and pure maple syrup
• Cinnamon apples
• Nutella
• Pure maple syrup and toasted pecans or almonds
• Whipped cream and berries
• Banana and chocolate chips (or chocolate syrup)
• Fresh fruit compotes or syrups

HAVE LEFTOVERS?

Leftover pancakes can be enjoyed at a later date for a quick and easy breakfast!

Option 1: If you plan to enjoy your leftover pancakes soon, you can store the remaining protein pancakes in an air-tight container in the fridge for up to 3-days. Reheat pancakes in the microwave, starting with 1-minute (adjust the time to heat your pancakes as needed to reheat to your desired temperature).

Option 2: Freeze to enjoy at a later date! The best way to do this takes a few steps, but they are worth it to make a future morning easy, filling, and delicious with your leftover protein pancakes! Reheat frozen pancakes (from frozen!) for 1-minute. Option to then pop them into the toaster to crisp them up a little too for the perfect protein pancake!

How to freeze leftover pancakes:

• Step 1: allow pancakes to cool completely to room-temperature on a cooling rack
• Step 2: do an initial freeze of your pancakes in a single layer on a baking sheet. This only needs to be for about 30-minutes, but this will help prevent your frozen pancakes from sticking together
• Step 3: transfer pancakes to a ziplock bag labeled with the type of pancake and date made, and freeze for up to 3 months

MODIFICATIONS FOR DIETARY RESTRICTIONS: VEGAN, GF, DF

This recipe as written is a great high protein breakfast for vegetarians who don’t want eggs for breakfast, and can easily be modified to fit a variety of other special diets:

• To make these into vegan protein pancakes, select a protein powder that is vegan-friendly.
• Similarly, to make this into a dairy free protein pancakes recipe, select a protein powder that meets this requirement.
• This recipe is already written to be a gluten free protein pancakes recipe, however, if you are serving them to someone with celiac intolerance it is wise to ensure your rolled oats specifically note ‘gluten free’ on the package!

EXPERT TIPS

Let the batter rest – don’t skip this step! This may seem strange, but this time allows the apple cider vinegar to activate the baking soda and baking powder to help create the fluffy texture! It also allows the batter to thicken a bit, creating a sturdier batter when flipping. If you put your pancakes on immediately after blending the batter, they tend to be a bit flat and break apart when trying to flip them (but still taste good).

What’s the best protein powder to use in this recipe? I personally use this whey protein powder because it has a clean ingredients list and tastes great! However, select a protein powder that fits your dietary needs.

EQUIPMENT NEEDED

Measuring Spoons

Measuring Cups

Liquid Measuring Cup

Blender

Rubber Scraper

Non-Stick Pan or Griddle

Spatula

LOVE THIS RECIPE? YOU MAY ALSO ENJOY:

• Chocolate Protein Pancakes
• Best Ever Applesauce Waffles
• Pumpkin Protein Muffins

Fluffy Protein Pancakes Without Banana

This high-protein pancake recipe is the perfect way to start the day! Fluffy and filling, top these pancakes with your favorite toppings and enjoy!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings 12 Servings

Calories 89 kcal

Ingredients

  

1x2x3x

• 2 + 1/2 C rolled oats
• 1/2 C vanilla protein powder
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/4 C unsweetened applesauce
• 1 + 1/2 C unsweetened vanilla almond milk*
• 2 tsp apple cider vinegar
• pinch of salt optional
• Toppings of choice

Instructions

 

• Place oats into a blender and blend for 10-15 seconds to break down the oats (fun fact: you just made oat flour!)
• Place remaining items into the blender and blend until a smooth batter is formed
• Let the batter rest 8-10 minutes
• Preheat non-stick pan (or griddle) over medium heat
• Spray pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter
• Cook for 1-2 minutes until the edges begin to form (they’ll look slightly raised/curved/dry), and then flip to cook the other side for another 1-2 minutes until golden brown.
• Serve with your favorite toppings and enjoy!

Notes

*You can also use regular unsweetened almond milk in this recipe

 

*Let the batter rest - don’t skip this step! This may seem strange, but this time allows the apple cider vinegar to activate the baking soda and baking powder to help create the fluffy texture! It also allows the batter to thicken a bit, creating a sturdier batter when flipping. If you put your pancakes on immediately after blending the batter, they tend to be a bit flat and break apart when trying to flip them (but still taste good). 

*Nutritional facts were calculated with whey protein powder and assumes your recipe makes 12 pancakes (this will depend on the size of pancakes you make). The nutritional facts also do not include toppings, as this will vary widely based on personal preference

Nutrition

Calories: 89kcalCarbohydrates: 13gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 200mgPotassium: 79mgFiber: 2gSugar: 1gVitamin A: 13IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Tried this recipe?Let us know how it was!