The Perfect Protein Pancake (dairy-free/gluten-free)


Are you ready for a perfect, healthy, dairy-free, gluten-free breakfast that tastes like you're cheating??  


These pancakes are so simple to make and so delicious- and perfect for before or after a workout! 

I topped mine with Bananas and Nutella.  

Topping Ideas: 

Berries, Peanut Butter, PB2, Almond Butter, Sugar Free Syrup, Philosophies Cacao Magic, Jelly.. The possibilities are endless! 

This recipe is very forgiving- if you want peanut butter pancakes, add a Tablespoon of peanut butter to the batter. This goes for blueberries (add 1/4 Cup after blending) or any other mix-in! The batter will not change. Just don't forget to let it sit for a few minutes before you cook it.  


1 Ripe Banana, Mashed

1 Egg OR 2 Egg Whites  

1/2 Cup Gluten Free Oat Flour (or plain gluten-free flour)

1 Teaspoon-1 Tablespoon Protein Powder (I Used 1 Teaspoon Philosophies Cacao Magic Vegan Protein) (OPTIONAL)

1 Tablespoon Vanilla Unsweetend Almond Milk  (or Greek yogurt if you like dairy)

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt  



1. Blend all ingredients in a small blender or in a small bowl with a whisk until smooth. (I used my Nutribullet) 

2. LET BATTER SIT FOR AT LEAST 3 MINUTES! This step is very important!! If you pour the batter too fast, it will be runny and the pancakes will be thin. Letting it sit will allow the flour to absorb the liquid- thicker pancakes.  

3. While waiting, preheat your pan and spray with a non stick cooking spray. Pour 1/4 Cup -1/3 Cup of batter on the hot pan. Cook for 2-3 minutes or until edges look cooked. FLIP!

4. Cook for another 2 minutes on other side. Remove from pan and top with whatever you'd like. ENJOY!

Protein Packed Banana Bread

Finally! A moist, no-sugar-added, gluten-free, oil-free, whey protein banana bread! 

Banana bread is and always has been one of my favorite baked goods so I HAD to create a healthy version so I won't feel guilty eating 2 or 3 pieces. Or 6. 

If you have ever tried baking with whey protein powder, you already know how difficult it is to work with it. If you use more than 1/4 protein in your batter, it comes out extremely dry and rubbery. Ew. Trust me, I have made plenty of protein pancakes that could probably injure a small child. SO I am unbelievably happy to have created this recipe and I strongly suggest you make it for yourself and just tryyyy not to eat 4 pieces in one sitting. 


2 ripe bananas, mashed

3 egg whites

1 Cup unsweetened applesauce

1 teaspoon vanilla extract

1 Cup Quinoa flour (or any gluten-free flour)

2 scoops Vanilla protein powder (I used Cellucor Whey)

1 teaspoon baking soda

1/2 teaspoon salt



1. Preheat your oven to 350F. Line a 9X5 or 8X4 loaf pan with foil and spray with a non-stick cooking spray. Set aside.

2. In a large mixing bowl or a stand mixer with a with attachment, whisk together all of the wet ingredients- bananas, egg whites, unsweetened applesauce and vanilla extract- until smooth. 

3. In a separate bowl, mix together the flour, protein powder, baking soda and salt. Slowly add the dry mixture into the wet mixture and mix until smooth, scraping down the sides as needed. 

4. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool for 5 minutes. Then cover loaf with more foil and let cool completely. The foil on top ensure it stays moist. Enjoy!


For the entire loaf:

Calories: 1,156

Fat: 11g

Carbs: 187g

Sugar: 59g

Protein: 79g


If you cut it into 10 slices, here are the macros per slice:

Calories: 115.6

Fat: 1.1g

Carbs: 18.7g

Sugar: 5.9g

Protein: 7.9g