Flourless Protein Pancakes

A close-up on a stack of the pancakes with a section missing, showing the fluffy insides.

Flourless Protein Pancakes

These delicious Protein Pancakes come together quickly in the blender, are full of protein, and are gluten-free with no refined sugar. But we're not sacrificing on flavor or texture - they're still fluffy and delicious! Make them for breakfast, lunch, or dinner - because breakfast food is the best food.

Course Breakfast

Cuisine American

Keyword Protein Pancakes, Blender Pancakes, Gluten Free Pancakes, Flourless Pancakes, Healthy Pancakes

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 158kcal

Author Stephanie Simmons

Ingredients

1 cup old-fashioned whole rolled oats use certified GF if needed
1 ripe banana
2 tbsp real maple syrup
2 large eggs
1/2 cup egg whites
4 scoops your favorite protein powder
1 tbsp + 1/2 tsp baking powder
1/8 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
2 tbsp flax meal (ground flaxseed)
1/4 tsp vanilla extract optional
2 tbsp vital wheat gluten optional - adds a little thickness to the pancakes, and a little extra protein, but totally not necessary if you need to keep them flourless!

Instructions

Make the batter: Add the oats to a blender and pulse until you have a fine flour - congratulations, you just made homemade oat flour!
Next, add the rest of the ingredients, and pulse until just combined. I recommend scraping down to the bottom of the blender because some of the oat flour will hide down there. After you stir that bit up, give it another few pulses to mix it in.
Cook your pancakes: I HIGHLY recommend using a griddle - you can cook more at once and they cook much more evenly. Regardless, heat your pan or griddle to medium heat and spray with cooking spray. Use 1/4 cup of batter for each pancake. Pour batter onto heated pan and flip pancakes once they are puffy with some bubbles on top, about 1-2 minutes (you can lift the edge of the pancake with your flipper too - if it's golden brown, flip it!). Cook for 1-2 minutes more on the other side.
If your pancakes are starting to burn, turn the heat down a bit. Cook a test one first to see if you need medium or medium-high heat.
Serve + Store: Enjoy warm with butter + syrup, or greek yogurt and fruit to add even more protein and keep the sugar low!
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition