10 / APRIL / 2024

Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2


–  2 ripe bananas, mashed
–  2 eggs
–  1/2 cup gluten-free oats, blended into flour (or almond flour)
–  1/4 cup vanilla protein powder
–  1 tsp baking powder
–  1/2 tsp cinnamon
–  Berries for topping (such as strawberries, blueberries, raspberries)


  1. In a medium-sized mixing bowl, mash the ripe bananas using a fork until smooth and lump-free.
  2. Crack the eggs into the bowl with the mashed bananas and whisk together until well combined.
  3. In a separate bowl, blend the gluten-free oats into a flour-like consistency using a blender or food processor. You can also use almond flour as an alternative.
  4. Add the oat flour (or almond flour), protein powder, baking powder, and cinnamon to the bowl with the mashed bananas and eggs. Stir until all the ingredients are fully incorporated and you have a smooth batter.
  5. Heat a non-stick skillet or frying pan over medium heat. You can lightly grease the pan with coconut oil or cooking spray if needed.
  6. Once the pan is hot, pour a small amount of batter onto the pan to form each pancake. Use about 1/4 cup of batter for each pancake, depending on your desired size.
  7. Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.
  8. Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
  9. Once cooked, transfer the pancakes to a plate and repeat the process with the remaining batter until all the pancakes are cooked.
  10. Serve the pancakes topped with your choice of fresh berries, such as strawberries, blueberries, or raspberries.
  11. You can also drizzle some maple syrup or honey over the pancakes for added sweetness, if desired.
  12. Enjoy your delicious and nutritious gluten-free banana oat pancakes with an added protein boost!