Go Back

Reduced carb gluten-free banana protein pancakes

These soft and fluffy pancakes are made with mashed banana, protein powder and a sprinkle of buckwheat flour for a filling, reduced-carb protein hit. Top with fresh fruit and yoghurt for a deliciously satisfying meal that feels more like a treat than breakfast.
Course Breakfast, brunch
Cuisine American, gluten free
Keyword dairy free, gluten free, high protein, low carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 stack of 3 pancakes
Calories 358kcal

Equipment

  • Mixing bowl
  • Non stick frying pan

Ingredients

  • 1/2 ripe banana, mashed (around 50g)
  • 1 medium egg, whisked
  • 2 tbsp (20g) buckwheat flour (or other gluten-free blend)
  • 1 scoop vegan protein powder
  • 2 tsp baking powder
  • 120 ml water (or dairy-free milk)
  • 1/2 tsp vegan butter, for greasing pan
  • 2 tbsp soya yoghurt, for topping (optional)

Instructions

  • In a medium sized mixing bowl, mash the banana with a fork until most of the lumps are gone and beat together with the egg, until well combined
  • Add the flour, protein powder and water/milk to the mixing bowl. Beat together to make a thick batter - the consistency should be slow to pour. Add a little extra flour to thicken if necessary, or a little extra water if the mixture is too thick
  • Add the baking powder, only giving it a few stirs until fully incorporated. Do not over-mix
  • Heat a non-stick pan on a medium heat for 1 minute until hot, then add the teaspoon of butter and carefully use a piece of kitchen roll to wipe the melted butter around the pan, removing any excess. Then turn the cooking ring right down to a very low heat and dollop two tablespoons of mixture into the centre of pan. (The pancake shouldn't spread out much from where you've placed the batter - if it does, add more flour to the batter until it roughly holds its shape when dropped into the pan)
  • Cook on one side for about 2 minutes, or until the pancake has risen and bubbles are starting to form on the top surface, then carefully flip using a spatula and cook the other side for about 1 minute
  • Using the spatula, place the pancake on a pre-heated plate and cover with a square of aluminium foil to keep warm. Then repeat the previous step until all of the batter is used up. Serve with your preferred toppings, e.g. alt-yoghurt, fresh fruit and a sprinkle of gluten-free granola