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These gluten-free banana protein pancakes are a simple breakfast for two. Ripe banana sweetens the batter, protein milk adds a little extra staying power, and a short rest helps the pancake mix absorb the liquid before cooking.

Serving ideas

Serve warm with sliced banana, berries or a spoonful of nut butter. Offer syrup separately so everyone can choose their own amount. Divide the cooked batch into two equal portions; the number of pancakes depends on the size of each scoop.

No packaged pancake mix?

The recipe card includes a homemade gluten-free dry-mix option using oat flour, egg-white protein powder, tapioca starch and baking powder. Start with a little less milk for that variation and adjust after the batter rests. The homemade option has different nutrition from the packaged-mix version.

On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions

Why you’ll love this recipe

The ingredient combination. Kodiak gluten-free Frontier Oat pancake mix, banana and Silk Original Protein milk form the base of this pancake.
Cook only the batch you need. The batter is portioned onto the pan, with each pancake turned when it reaches the cues in the method.
A defined yield. The card makes 2 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.

Items needed

Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.

Skillet
Whisk
Mixing bowl
Measuring cups and spoons

Ingredient notes

Flour or baking mix. This recipe specifies Kodiak gluten-free Frontier Oat pancake mix. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
Grains and starches. Measure Kodiak gluten-free Frontier Oat pancake mix in the form named in the card. A cooked measure is different from a dry measure.
Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.

A stack of golden banana oat pancakes with a butter pat and syrup on a white plate.

Melanie

Gluten-Free Banana Protein Pancakes

Tender banana pancakes made with gluten-free pancake mix, protein milk and an egg, with a homemade dry-mix option.

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Prep Time 5

Cook Time 15

Batter rest 10

Total Time 30

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 384

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup Kodiak gluten-free Frontier Oat pancake mix 126 g dry mix per cup
1 cup Silk Original Protein milk 240 ml per cup
1 large egg
1 medium ripe banana mashed; about 118 g peeled per medium banana
avocado oil or cooking spray as needed to lightly grease the skillet

Equipment

Skillet
Whisk
Mixing bowl
Measuring cups and spoons
Potato masher or fork

Method

Mash the banana in a mixing bowl. Whisk in the egg and protein milk.
Stir in the gluten-free pancake mix just until combined. Let the batter rest for 10 minutes to thicken.
Heat a lightly greased nonstick skillet over medium-low heat.
Use about 1/4 cup batter per pancake. Cook for 2–3 minutes, until the edges start to set and the underside is golden.
Flip carefully and cook for another 2–3 minutes, until the center is cooked through. Reduce the heat if the outside browns too quickly. Divide the cooked batch into the selected number of servings.

Nutrition

Calories: 384kcalCarbohydrates: 59.7gProtein: 17.3gFat: 8.8gFiber: 8g

Notes

Homemade dry mix: For the base two-serving batch, replace the entire 1 cup packaged mix with 1/2 cup plus 2 tablespoons (75 g) gluten-free oat flour, 1/4 cup (20 g) unflavored gluten-free egg-white protein powder, 1 tablespoon tapioca starch, 1 tablespoon packed light brown sugar, 1 teaspoon baking powder and 1/8 teaspoon fine salt. Keep the egg and banana. Start with 3/4 cup protein milk and add the last 1/4 cup only as needed after resting. This option contains no xanthan gum. If scaling the recipe, scale this replacement mixture by the same factor.

Dairy-free ingredients: Use the homemade mix with dairy-free egg-white protein powder and the plant milk listed. Kodiak’s published gluten-free label lists egg and a shared-equipment statement for possible milk, soy and tree-nut traces.

Estimated nutrition: Per half of the packaged-mix batch, using 126 g Kodiak dry mix (230 calories, 7 g protein, 42 g carbohydrate and 4 g fat per 63 g), 1 cup Silk Original Protein (130 calories, 13 g protein, 8 g carbohydrate and 4.5 g fat), one large egg and one medium banana. Skillet oil, syrup and extra toppings are excluded. The homemade variation has different macros. The mix’s front-of-box protein figure includes ingredients added during preparation; this calculation uses its dry-mix label.

Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.

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Preferred products

Pancake mix: King Arthur gluten-free protein mix or Kodiak gluten-free mix. Use the recipe’s specified mix for its stated nutrition; alternatives may need different liquid amounts. Kodiak contains egg and carries a milk cross-contact warning.

Milk: MALK or So Delicious unsweetened beverage where suitable. These do not provide the same protein as protein milk; keep canned coconut milk where specified.

These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.

Tips for this recipe

Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.

Storage and make-ahead

Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.

Food-safety reference: USDA leftover-storage guidance.

Common questions

Can I use a different flour or pancake mix?

The card is written for Kodiak gluten-free Frontier Oat pancake mix. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.

How should I use the calories and macros?

The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.

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Photo credits

Photo: Maya Krampf / Wholesome Yum · Pinterest