Banana Oatmeal Protein Pancakes (Gluten Free)
These banana oatmeal protein pancakes are a quick, healthy, and naturally gluten-free breakfast made with ripe banana, oats, and eggs. They’re protein-packed, flourless, and perfect for busy mornings or weekend brunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving (about 5 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 medium ripe banana
- 2 large eggs
- ⅓ cup oats (use certified gluten-free oats if needed)
- ¼ teaspoon cinnamon
Instructions
- Mash the banana in a mixing bowl using a fork until mostly smooth.
- Add the eggs and mix well until fully combined.
- Blend the oats in a blender until they become a fine flour for a smoother texture.
- Stir the blended oats and cinnamon into the banana-egg mixture until fully incorporated.
- Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
- Pour about ¼ cup of batter per pancake into the skillet. Cook for 1½ minutes or until golden on the bottom.
- Flip and cook the other side for about 1 minute, until golden and cooked through.
- Serve warm with your favorite toppings like fresh berries, maple syrup, or nut butter.
Notes
- Add a scoop of protein powder for extra protein; use a splash of milk to balance the texture if needed.
- To make egg-free, replace each egg with 1 tbsp chia seeds + 3 tbsp water (chia egg).
- Add a dash of vanilla extract or pinch of salt for more flavor.
- Fold in blueberries, sliced strawberries, chocolate chips, or chopped nuts for variety.
- Batter also works well in a waffle iron.
Nutrition
- Serving Size: 5 pancakes
- Calories: 260
- Sugar: 8g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 370mg
