Breakfast & Brunch/ Vegetarian

Gluten Free Banana Oat Protein Pancakes

September 13, 2020 (Last Updated: November 5, 2022)

These Gluten Free Banana Oat Protein Pancakes are a quick, healthy, protein-packed and delicious breakfast recipe – essentially the perfect start to any day! Begin with ripened bananas, add in your non-dairy milk, rolled oats, protein, and a few other simple on hand ingredients, make your batter, pour into a non-stick pan, flip, and there you have it!

pancakes with fruit and syrup

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These Gluten Free Banana Oat Protein Pancakes are a quick, healthy, protein-packed and delicious breakfast recipe – essentially the perfect start to any day! Begin with ripened bananas, add in your non-dairy milk, rolled oats, protein, and a few other simple on hand ingredients, make your batter, pour into a non-stick pan, flip, and there you have it!

These Gluten Free Protein Pancakes are “Mr. Skillet”, aka my hubs first recipe contribution to the The Seasoned Skillet catalogue of deliciousness! I’m feeling quite happy about it too because it may be one of my favourite photographed recipes on here! He’s 110% dedicated to health and fitness – the kind where it’s a lifestyle. So, this is right up his alley, and also a favourite healthy, easy and satisfying breakfast of mine! Works, right?!

Oat Flour & is it Gluten-Free?

Oat flour is one of the E-A-S-I-E-S-T things to possibly make in the kitchen. All it requires is 1 ingredient, a blender, and a few minutes. You start with old fashioned rolled oats, and the result is a fine, powdery, gluten-free flour.

As for whether or not it’s gluten-free, the short answer is yes. The uncertainty comes into play when oats are processed in a factory/ plant with wheat or other gluten-containing grains which can cause cross-contamination. If you have gluten sensitivity just ensure your old fashion oats, or oat flour is truly 100% gluten-free.

Here’s an example – Quaker Oats, Gluten-Free

How to Make Gluten Free Banana Oat Protein Pancakes

Make Oat Flour – using a high-speed blender, mix until a fine, powdery flour is formed. Or, you can go the even quicker route and purchase from your local grocery store.

Combine the Dry – next, you combine your oat flour, protein powder, cinnamon, and baking powder, mix together until combined.

Combine the Wet – in another mixing bowl, mash banana, add egg, milk, and vanilla and whisk together until combined.

Add the Heat – in a non-stick frying pan or skillet, “fry” (butter is not necessary), the pancakes until golden brown and cooked through.

Serve – these pancakes are delicious with fresh fruit and a drizzle of pure maple syrup or peanut butter!

If you like these Gluten Free Banana Oat Protein Pancakes, check out some of my other breakfast faves like this Bourbon Peach Vanilla Spiced French Toast

Gluten Free Banana Oat Protein Pancakes stack of 4 with fruit and syrup on top

Gluten Free Banana Oat Protein Pancakes

This is a quick, healthy, protein-packed and delicious breakfast recipe, essentially the perfect start to any day! Begin with ripen bananas, add in your non-dairy milk, rolled oats, protein, cinnamon, and a few other simple on hand ingredients, make your batter, pour into a non-stick pan, flip, and there you have it!
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast & Brunch

Ingredients
  

  • 1 Large Very Ripe Banana
  • 3/4 cup Oat/Almond Milk
  • 1 1/2 cup Old Fashioned Rolled Oats Oat Flour
  • 1/2 cup Vanilla or Plain Protein Powder
  • 1 Egg
  • 1/4 tsp Cinnamon Powder
  • 1 tsp Vanilla
  • 1 tsp Baking Powder

Instructions
 

  • Using a high-speed blender, add old fashioned oats and blend on high until a fine, powdery flour is achieved. See notes section below.
  • In a medium mixing bowl, mash banana, add egg, milk, and vanilla and whisk together until combined.
  • In another larger mixing bowl, add oat flour, protein powder, cinnamon, and baking powder, mix together until combined.
  • Pour wet mixture gradually into your dry mixture bowl, stirring until well incorporated.
  • Heat a non-stick frying pan over medium heat.
  • Fry spoonfuls of the batter until golden brown on both sides, and cooked through.
  • Serve with a drizzle of pure maple syrup, fresh fruit of your choice, or peanut butter.

Notes

Do not overblend your flour as it will become clumpy – no bueno for pancakes! Ensure your heat is not too high as these pancakes take a little longer than traditional pancakes to cook through.
DID YOU MAKE THIS RECIPE?If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below I always love hearing from you! You can also tag @theseasoned.skillet and use #theseasonedskillet on Instagram!

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