Banana Protein Pancakes (gluten-free)

Dansk 🇩🇰

This post contains affiliate links to products that I use myself or can recommend. You can read about my affiliate policy here.

Light and Fluffy Low Carb Pancakes

These pancakes are low-carb, packed with protein and full of delicious flavors! They are great for post workout or breakfast.

The whipped egg whites make these gluten-free ones more fluffy and light.

Regular pancakes have minimal protein and are loaded with carbs. Protein Pancakes on the other hand have tons of protein and minimal carbs. This particular recipe for protein pancakes has a whopping 22g of protein per serving.

For the Leftovers

This recipe makes two servings, but you can toss leftovers in the freezer. Layer them between parchment paper in a resealable bag and you will have a great breakfast option for the future.

Recipe

Prep+cook time: 30 min.

Serves: 8 small ones

Ingredients

• 40 g Collagen Creamer or Vanilla Protein Powder

• 1 large very ripe banana

• 1/8 tsp. cinnamon

• 1/2 tsp. baking powder (divided)

• 1/4 tsp. salt

• 2 large eggs

Instructions

1. Separate the yolks and the whites.

2. Add the egg yolks, collagen creamer, banana, cinnamon, 1/4 tsp baking powder, and salt to a medium bowl and beat until smooth.

3. Add 1/4 tsp. baking powder to the egg whites, and beat until stiff.

4. Gently fold the egg whites into the banana mixture until roughly combined.

5. Heat a skillet over low heat. Scoop 1/4 c. of the mixture onto the skillet and cook for 60-90 seconds on each side.

6. Serve immediately.