Gluten Free Banana Protein Pancakes

31 Aug

Well, I’m still hungry.

Here is what I came up with last night in a moment of desperation. That moment was about 11-ish. In case you missed my last post (ahem, how dare you) I am training for a half marathon and my metabolism is off the charts.

I know what it feels like to be Michael Phelps. Minus all the gold. Ok, perhaps I just know a little about what it is like to have Michael Phelps’ metabolism. And his long wing span, my arms are really long.

Anyhow, these pancakes are good. They were especially good as a guilt free midnight snack. Don’t limit your pancake consumption to weekend brunches, folks. Live a little. These pancakes are a dense and gooey version of the classic. Banana filled, with a nutty texture, sweet and cinnamon-y. Good. AND good for you. Full of protein, omega 3’s, potassium, fiber, and gluten free.

Golf claps.

I like my pancakes with fruit preserves (jams, jelly, marmalade, you get the idea) and fresh fruit. By all means you can put butter and maple syrup on these … and if the mood stikes you – NUTELLA (food of the gods).


Here I had them with guava jelly and almond butter…mmmmm.

Why you should eat these? 

Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent or reduce high blood pressure.

Potassium is also one of the most important electrolytes, which helps to regulate heart function and fluid balance. Very important for athletes (yes, I’m an athlete).

You shouldn’t need more reasons to eat these. Sugar free, gluten free, full of goodness, and so easy.

All you’ll need.

Gluten Free Banana Protein Pancakes (Servings: 6)

  • 2 small bananas
  • 2 eggs
  • 3-4 tablespoons oat flour (Can use ANY flour)
  • 3 tablespoons of protein powder (I like Hemp, can use any or none at all)
  • 1 tablespoon (or more) Coconut Milk (Can use water, milk, or almond milk)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract



Add all ingredients to a food processor and blend. Check consistency, depending on the flour you use, you may need a little more liquid. Add in a tablespoon at a time.


Heat a pan with oil or butter. I used coconut oil, it is a high heat oil and it imparts a sweet nutty flavor that I like.

Let the pan get hot, then add your batter. Turn down the heat to medium to medium low. The key here is slow and low. Cook on this side for about 7-10 minutes.


The pancake will get brown around the edges, then like a normal pancake, they will form small bubbles. Flip.


This side will take another 7-10 minutes to cook. Guys, they’re worth the wait.

Serve hot.

Eat happily, brush your teeth, and go to bed. I know I will.

Trust me, so good.






One Response to “Gluten Free Banana Protein Pancakes”

  1. The Rowdy Chowgirl September 5, 2012 at 3:41 am #

    Yum! This makes perfect sense to me as a runner. I’ve been known to eat pancake, banana, and peanut butter sandwiches after a long run. In giant bites.

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