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–+ servings
MEL'S EASY KITCHEN

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.
Prep Time 5 minutes
Cook Time 15 minutes
Batter rest 10 minutes
Total Time 30 minutes
Servings: 2 servings
Meal: Breakfast
By: Melanie

Equipment

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

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

Instructions

  • 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 per serving

Calories: 384kcal | Carbohydrates: 59.7g | Protein: 17.3g | Fat: 8.8g | Fiber: 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.