Gluten free nation — officially welcome banana pancakes to the party.
Our recipe for Gluten Free, High Protein, Flambéed Banana Pancakesis a simple, incredibly delicious spin off of our original high protein Blueberry-Cinna-Banana Greek Yogurt Pancakes, designed with celiacs and gluten free lifestyles in mind.
Using only oat flour — I like Bob’s Red Mill Gluten Free Oat Flour — bananas, egg whites, and a few other simple ingredients, these bad boys pack the same robust flavor and fluffliness of the real deal. Add gooey, succulent, flambéed bananas and you’ve got pancake nirvana, sans gluten.
Enjoy them guilt-free for breakfast, lunch, an afternoon snack, or as a killer post-workout meal — they’re the perfect way to refuel, recover, and galvanize fresh new muscle growth. One full batch has a svelte 470 calories, 9 g of fiber, and 33 g of protein.
All-natural, whole ingredients.
High Protein — 33 g for the entire recipe, or 11 g per pancake
Low Fat — 4.5 g for the entire recipe, or 1.5 g per pancake
Low Calorie — 470 calories for the entire recipe, or 156 calories per MASSIVE pancake
High Fiber — 9 g for the entire recipe, or 3 g per pancake
No added sugar
3/4 cup (one 6 oz. individual) plain 0% Greek yogurt (I use FAGE)
1. Spray a small frying pan with cooking spray (I like spray coconut oil) and set it over low heat. Cut up a ripe banana into 1/4″ slices and let it cook while you’re making the batter (step 2).
Watch the pan and shut off the heat once the banana slices soften and become a beautiful, flambéed golden brown.
2. Combine 1/2 cup gluten free oat flour, 3 TBSP egg whites, 1 container of plain 0% Greek yogurt, 1 TSP vanilla extract, 1 TSP baking soda, cinnamon, and a pinch of kosher salt in a deep bowl.
Check your banana slices at this point, they should be finished.
3. Hand mix all of the ingredients thoroughly so that there are no clumps or cinnamon swirls. Don’t worry if the batter is overly thick.
Note: Test out the batter once mixed. If it still tastes like baking soda, continue to mix; if not, move on to step 4.
4. Fold in 1/2 of the flambéed bananas. Save the second half to top your pancakes once finished.
Steps 5 & 6. Spray a second pan with cooking spray and place on low/medium heat. Add the batter to the pan split into 3-5 pancakes, depending on desired size. Flip the pancakes once little bubbles form (~ 4 minutes).
Cook for an additional 3 minutes until golden brown and fluffy.
6. Plate and top with the remaining flambéed bananas and a little agave nectar drizzle.
Feel free to customize and add additional banana slices, blueberries, mango chunks, walnuts, agave, honey, real maple syrup, etc. If it’s a post-workout meal, a little bit of extra sugar (in the form of agave, honey, maple syrup) can kickstart the growth and recovery process; if this is a normal meal or snack, stick to whole fruit and nuts.
Nutrition Facts Per Serving
*Per large pancake (recipe nets 3). Nutrition info for entire recipe in (parathesis).
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