High Protein Banana Pancakes Recipe – How to make the best easy 3 ingredient healthy gluten free and dairy free pancakes – with the video tutorial.
High Protein Banana Pancakes
These high protein banana pancakes have only 3 ingredients and are super quick and simple to prepare.
Best of all, the healthy pancake recipe is gluten free and dairy free too, while being naturally high in protein due to the inclusion of almond flour and eggs.
How To Make The Easy Recipe
Start by getting out the 3 simple ingredients that you’ll need:
- 1 Ripe Banana
- 2 Eggs
- 1/2 Cup Almond Flour or Ground Almonds
Heat a large frying pan or skillet on the stove top over medium to high heat and drop a few spoons of coconut oil, olive oil or your oil or butter of choice to heat while you prepare the batter.
Chop the banana up into a small bowl, then mash with a fork until smooth and creamy.
Add the eggs and mix with a spoon until fully incorporated.
Then, add in the almond flour or ground almonds and give the mixture a final stir until you have a bubbling pancake batter.
You can use almond flour or ground almonds, just depends on what you have available and how smooth you’d like your pancakes to be.
Once the frying pan has heated up sufficiently, drop 1 to 2 tablespoons of the batter per pancake, cook until bubbles appear on the surface, then carefully flip over until golden brown and cooked through on both sides.
You may need to fry the batter in batches, depending on the size of your pan. Once the pancakes are cooked, move them to a plate and serve as is or with your toppings of choice.
Here are some ideas for pancake toppings for you:
- Chopped Banana
- Blueberries, Strawberries or Raspberries
- Nuts or Seeds such as Flaked Almonds, Chia Seeds, Cashew Nuts or Walnuts
- Granola
- Maple Syrup
- Whipped Heavy Cream
- Whipped Coconut Cream
- Coconut Flakes
- Greek Yogurt
- Peanut Butter
- Chocolate Chips
High Protein Banana Pancakes Recipe
- 1 Ripe Banana
- 2 Eggs
- 1/2 Cup Almond Flour or Ground Almonds
- Place a large skillet or frying pan on the stove top over medium to high heat and place a few spoons of coconut oil, extra virgin olive oil or butter in to melt.
- Chop the banana up into a small bowl and mash with a fork until smooth.
- Crack in the two eggs and mix well, then add the almond flour or ground almonds and mix until you have a smooth and creamy pancake batter.
- Drop 1-2 tablespoons of the batter per pancake into the hot pan and cook until bubbles appear on the surface.
- Carefully flip the pancakes over and cook until golden brown on both sides and done to your liking.
- Serve immediately, as is or topped with your pancake toppings of choice. Store any cooled to room temperature leftover pancakes in an airtight container in the fridge to enjoy within 24 hours.
Easy Banana Protein Pancakes Video Tutorial
Here’s the video showing you how to make the protein pancakes, step by step. Hit play below or click here to watch on YouTube.
