7 Ingredient Banana Protein Pancakes | picklesnhoney.com #vegan #glutenfree #pancakes #breakfast

Banana Protein Pancakes

7 Ingredient Banana Protein Pancakes | picklesnhoney.com #vegan #glutenfree #pancakes #breakfast

On weekends, Aaron and I have a breakfast tradition that we always look forward to throughout the week. It involves a big stack of pancakes, most often with coffee, but recently with frothy almond milk chai lattes instead. Don’t you just instantly feel a little warmer and cozier thinking about it?

My original favorite pancakes recipe is usually our go-to, and sometimes we switch it up and make apple cinnamon protein pancakes or nutmeg-spiced eggnog pancakes if it’s that time of year. For the last few months though, we’ve been all about vegan banana protein pancakes. I think what has us both hooked is how simple and wholesome they are with only seven ingredients, no added sugar, and no protein powder (we get enough of that in our smoothies).

To make them, I swap all-purpose flour for gluten-free chickpea flour, throw in a banana, and mix up a quick chia seed “egg” for naturally sweet, fluffy pancakes that pack an impressive plant-based protein punch. These banana pancakes will keep you full until lunch AND you can quickly mix up the batter in your blender to pour them straight into the pan! It’s a true five minute ordeal with very minimal dish-washing.

7 Ingredient Banana Protein Pancakes | picklesnhoney.com #vegan #glutenfree #pancakes #breakfast

If you’re looking for a gluten-free, higher protein breakfast option, these 7-ingredient vegan banana pancakes are for you! They’re quick enough to make on busier weekday mornings, or they freeze really well if you’d prefer to make a batch on Sunday to enjoy throughout the week. Once frozen, just pop ’em in the toaster and you’re good to go!

7 Ingredient Banana Protein Pancakes | picklesnhoney.com #vegan #glutenfree #pancakes #breakfast

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Banana Protein Pancakes

7 Ingredient Banana Protein Pancakes | picklesnhoney.com #vegan #glutenfree #pancakes #breakfast

Banana Protein Pancakes

Gluten Free, Vegan,

Serves: 12 medium pancakes


Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

7 ingredient vegan banana protein pancakes! Just 5 minutes to prep and 2-3 minutes to cook. These pancakes are light, fluffy, slightly sweet, and pack in the protein thanks to chickpea flour!

7 Ingredient Banana Protein Pancakes | picklesnhoney.com #vegan #glutenfree #pancakes #breakfast

Banana Protein Pancakes

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Ingredients

  • 1 chia "egg" (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
  • 1 1/2 cups non-dairy milk
  • 1 medium banana
  • 1 1/2 cups chickpea flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon fine sea salt
  • coconut oil for greasing the pan
  • for serving (optional): sliced banana/fresh fruit, nuts/seeds, pure maple syrup

Cuisine: Gluten Free, Vegan Servings: 12 medium pancakes

Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins

7 ingredient vegan banana protein pancakes! Just 5 minutes to prep and 2-3 minutes to cook. These pancakes are light, fluffy, slightly sweet, and pack in the protein thanks to chickpea flour!

Instructions

  • Prepare the chia egg by combining the ground chia seeds and the warm water. Set aside for 3 minutes to thicken.
  • In a blender, add the prepared chia egg, non-dairy milk, banana, chickpea flour, baking powder, cinnamon, and salt. Blend until smooth.
  • Heat a large, non-stick frying pan over medium heat. Lightly grease the pan with coconut oil and pour the pancake batter (about ¼ cup at a time) onto the pan, using a spoon to gently form the batter into a round circle if necessary. Cook the pancakes for 2-3 minutes per side. You'll know the pancakes are ready to be flipped when little bubbles form and hold their shape.
  • Serve with your favorite toppings.

Notes [3]

This batter will be thick and fluffy. Add a splash more non-dairy milk to thin it out if it becomes too thick as it sits.

To increase the protein even more, use organic soy milk as your non-dairy milk.

Adapted from my Favorite Vegan Pancakes recipe.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Ohh I have a bag of chickpea flour hanging out in my cabinet, so I’m all in for this!

    1. I think pancakes are in your future!!

  2. Christina says

    Aha! Just like Abby of Heart of a Baker, I, too, have a bag of chickpea flour that I need to use and I love the idea of using some in this recipe. Your pancakes look hearty, fluffy, and scrumptious. Thank you for sharing : )

    1. Thanks, Christina!! Let me know what you think if you give them a try!

      1. Christina says

        Done and done! I made them tonight for dinner (heh) for my husband and me and they were quick and easy to make, as you’d said. My husband ate his four pancakes before I’d even gotten through my second one, and he gave them what I think is the highest praise: “They taste like restaurant pancakes.” FABULOUS! Thank you : ) We will definitely be making these again.

      2. Breakfast for dinner is the best! I’m so happy you and your husband enjoyed the pancakes, Christina. Saying “they taste like restaurant pancakes” is such an awesome compliment—thank you!

  3. Michael says

    Great recipes as always. I would love to see the nutriention breakdown I count nutrients especially protein. THanks.

    1. Thanks, Michael! We don’t provide nutritional breakdowns for our recipes, but I’m sure there’s a free online nutritional calculator you could use to get exact numbers.

    2. Yann says

      Hi Michael. Try Cron-O-Meter, works wonders for vegans 🙂 These are fabulous and nutritionally superb too!

  4. These pancakes look super fluffy, perfect for soaking up syrup! I LOVE the fact that they are full of protein yet have no protein powder!

    1. They are excellent for soaking up syrup! And I agree about the protein powder—sometimes it’s nice to just let the ingredients do the heavy lifting. 🙂

  5. These pancakes look so crazy fluffy!! Perfect for a cozy weekend morning breakfast 🙂

  6. It’s cold and dreary here today so these pancakes look like the perfect lunch. I’m so excited to try them!

    1. Perfect pancake weather! I hope you love the pancakes, Amanda!

  7. Diego says

    Hello! Do you think using golden flaxseed instead of chia would make a difference?

    1. A flax “egg” should work! Just make sure it’s freshly ground flax seed (I find the pre-ground stuff doesn’t bind nearly as well) and use 1 tablespoon of flax with 3 tablespoons of warm water.

      1. Diego says

        Thank you! I made these tonight and I had some issues but I’m not giving up on this recipe. Maybe you can help me, next time I will use chia as a binder to see if that affects the outcome. The flax egg binded great though, using warm water really helps a lot!

        The pancakes were very dense, not very fluffy and they didn’t “grow” when I cooked them in my cast-iron skillet. I could taste the “metal-ish” aftertaste of chickpea flour so next time I’ll try with another brand of flour as well.

        I had to cook for more than 3 minutes per side as well.

      2. Hi Diego! It sounds like a few things could be happening. 1) I would definitely try a different brand of chickpea flour. We recommend Bob’s Red Mill: http://amzn.to/2j24abx 2) You might need new baking powder. The batter and pancakes should be pretty fluffy since there’s a full tablespoon of baking powder in the recipe. 3) Make sure you fluff the chickpea flour before you measure it. It’s possible it was packed down and so you may have ended up using a little too much (which could make for dense pancakes). I hope this helps!

      3. Diego says

        I just noticed I didn’t answer but I tried your suggestions and it worked! They came out so much better than the first time. Thank you very much 🙂

      4. Awesome! I’m so happy they turned out this time!

  8. These are awesome! I’m going to die if I hear one more person ask how a vegan can get enough protein. Keep up the good work!

    1. Thank you! (and ditto on the vegan protein question! 😉 )

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