These protein pancakes without banana and without eggs make a delicious high protein breakfast. Three pancakes have 24 grams of protein and taste insanely good. Once you've tried these protein pancakes you'll never want to make them any other way!
These protein pancakes are better than regular pancakes. You'd never guess that they are made with (vegan) protein powder. The taste is outstanding (thanks to the chocolate chips) and the texture is so fluffy.
The best part is that they are made with (plant-based) yogurt instead of banana. The vanilla protein powder adds a subtle flavor that I absolutely love and improves the texture.
Pancakes are such a great way to add protein to your diet in a different way than shakes. You may also like these overnight oats that use the same vanilla protein powder. For more breakfast recipes that use protein powder, check out this post.
Why you'll love this recipe
- These protein pancakes without banana are packed with protein and will make you feel full for longer.
- It's a 1 bowl-recipe that is really easy and quick to make.
- All you need are a few simple ingredients.
- You can make the pancake batter without added sugar.
- This recipe makes naturally gluten-free, dairy-free and egg-free pancakes.
- You can make them ahead of time for a quick breakfast on busy mornings.
Key ingredients and substitutions
Oat flour provides a fluffy texture. It's well-suited for a nutritious breakfast since it's high in fiber and also has a lot more protein than wheat flour. You can easily make your own by blending rolled oats until you obtain a fine powder. Use gluten-free oats if necessary.
Vanilla protein. We absolutely love this vegan protein powder for these pancakes. It's high-quality and has a very minimal ingredients list (no artificial flavors, gums or fillers). I love that it's flavored with real vanilla beans.
Cashew butter improves the texture and adds extra protein (3 grams per tablespoon). We like it for its relatively neutral taste. You can replace it with almond or peanut butter but you'll be able to taste it.
Yogurt is used to get the perfect pancake batter consistency without using bananas. I use plain plant-based yogurt. Greek yogurt and vanilla-flavored yogurt would work great, too.
Milk is important to thin out the batter. I use plant-based soy milk. Regular milk (if not vegan) and almond milk work as well.
Coconut oil is my preferred cooking oil for sweet breakfasts. You can use regular coconut oil, refined coconut oil which has no coconut flavor or your preferred cooking oil.
Chocolate chips make an incredible add-in. You could also use frozen berries.
- Make a big batch of oat flour by blending several cups of oats in your blender and storing them in an air-tight container. This will save you a ton of time if you make these protein pancakes on the regular.
- Do not use another type of protein powder, it won't work as well. This powder is based on pea protein. You could try replacing it with another brand that also uses pea protein as a base. But not collagen or whey.
- Cook the pancakes over medium heat and flip them pretty quickly as they tend to burn from burning if using a cast-iron skillet. You could also prevent this by using a non-stick crepe pan.
- Meal prep pancakes for the week. Simply double the ingredients and store the pancakes in an airtight container.
Step-by-step with pictures
STEP 1: Combine the dry ingredients. Add the oat flour, protein powder, baking soda and a pinch of salt to a mixing bowl. Whisk until well-combined. This is important for the pancakes to rise evenly.
STEP 2: Mix in the wet ingredients. Add the cashew butter, yogurt, milk and vanilla extract to the bowl.
STEP 3: Combine. Mix with a spoon or spatula until you obtain a thick pancake batter.
STEP 4: Fold in the chocolate chips with a spoon.
STEP 5: Cook the pancakes. Heat a skillet (or an electric griddle) with a little coconut oil. When hot, gently spread out 1 heaped tablespoon of dough at a time.
STEP 6: Flip the pancakes once the batter starts to firm (after about 45 seconds to 1 minute). Use a spatula to do so. Serve with your favorite topping.
Elo's tip: Cook the pancakes over medium heat once you made the first ones. They tend to bury pretty quickly over medium-high heat.
Watch the video!
Protein pancakes toppings
- Pure maple syrup is my go-to choice when I want a sweet breakfast. It pairs really well with the chocolate chips in this recipe.
- Fresh fruit such as fresh blueberries, raspberries or mango tastes great with these pancakes.
- Your favorite chocolate spread would make these pancakes extra indulgent.
- Yogurt and almond butter can be used both inside the batter and as toppings.
- A dash of cinnamon is probably the most underrated topping.
Frequently asked questions
The best way to replace bananas in pancakes is using yogurt or applesauce.
I found that by using oat flour and vegan protein powder, the batter is thick enough to yield fluffy pancakes made without eggs.
Pancakes often turn out mushy in the middle when the heat is set too high. What you can do to prevent this is to cook them over medium heat once your pan is really hot. I personally did not have a problem with this specific recipe (even when cooking the pancakes only 45 seconds on each side).
The best way to reheat pancakes without drying them out is in the microwave, covered with a plate that you turned upside down. Alternatively, reheat them in a pan with a little coconut oil for a minute only.
Yes, you can freeze these pancakes for up to 3 months. Store them in a zip bag or sustainable alternative (such as Stasher bags). My favorite way to defrost them is to pop them in the toaster.
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Protein Pancakes Without Banana
- ½ cup (55 g) oat flour gluten-free (see notes)
- 2 scoops (25 g) vanilla protein powder I use vegan protein powder (see notes)
- ½ teaspoon baking soda
- 1 pinch of salt
- 2 tablespoons (30 g) cashew butter sub almond
- ¼ cup (65 g) plant-based yogurt
- ½ cup (120 ml) plant-based milk
- ¼ teaspoon vanilla extract
- 2 tablespoons chocolate chips optional
- In a medium bowl, whisk together the oat flour, vanilla protein powder, baking soda and salt.
- Add the cashew butter, yogurt and milk to the same bowl. Mix until well combined. Then, fold in the chocolate chips.
- Heat a skillet or non-stick pan with a little coconut oil. When hot, spread out 2 tablespoons of batter at a time.
- Cook the pancake over medium heat for 1 minute.
- Run a spatula underneath to flip them over. Let them cook for another minute.
- Serve with your favorite toppings.
- You can make your own oat flour by blending rolled oats until you obtain a fine powder.
- Make a big batch of oat flour by blending several cups of oats in your blender and storing them in an air-tight container.
- Other types of protein powder won't work as well. This powder is based on pea protein. You could try replacing it with another brand that also uses pea protein as a base. But not collagen protein or whey.
- Storing: you can store leftover pancakes in an airtight container in the fridge for 2-3 days.
- Freezing: you can freeze these pancakes for up to 3 months. Store them in a zip bag or sustainable alternative (such as Stasher bags). My favorite way to defrost them is to pop them in the toaster.
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