This easy recipe for Banana Peanut Butter Protein Pancakes is a healthy and delicious breakfast that is gluten-free and full of filling protein! You’ll love this simple pancake recipe.

This easy recipe for Banana, Peanut Butter & Chocolate Chip Protein Pancakes is a healthy and delicious breakfast that is gluten-free and full of protein!

Who doesn’t love a good stack of pancakes? If you don’t, well, we can’t be friends anymore.

Hopefully we’re still friends, and you’re still here, because if you are…you’re going to love these peanut butter banana protein pancakes. They’re easy to make, loaded with healthy protein, and gluten-free!

Banana, Peanut Butter, & Chocolate Chip Protein Pancakes |

The recipe for these pancakes is super simple to follow — they’re super easy to make! You’ll just combine everything in the blender and whizz until your batter is well combined.

Then, just cook on the stovetop as you would for any other pancake recipe. Feel free to add in chocolate chips like I did, blueberries or another favorite berry for a little fruity sweetness, or another of your favorite mix-ins. They’ll all be delicious! Enjoy these incredible banana peanut butter protein pancakes :)

Banana, Peanut Butter, & Chocolate Chip Protein Pancakes |

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Banana & Peanut Butter Protein Pancakes

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  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 68 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This easy recipe for Banana & Peanut Butter Protein Pancakes is a healthy and delicious breakfast that is gluten-free and full of protein!


  • 3 tablespoons milk, any kind
  • 2 large eggs
  • 2 teaspoons honey
  • 2 heaping tablespoons all-natural peanut butter
  • 1 banana, medium; cut into ½” rounds
  • 1 teaspoon vanilla extract
  • ½ cup (5 oz/143g) nonfat plain Greek yogurt
  • ½ cup (1.6 oz/46g) rolled oats
  • ½ teaspoon baking powder
  • ¼ cup semisweet chocolate chips
  • 1 tablespoon vanilla protein powder of choice, optional


  1. To keep pancakes warm while you make the full batch, preheat oven to 200*F.
  2. Using a blender or Magic Bullet, first add all of the wet ingredients then dry ingredients (except chocolate chips). This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds. Because chocolate chips have a sneaky way of ending up at the bottom of the blender or bowl, sprinkle some on each pancake after you pour the batter on the griddle or pan.
  3. Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your finger tips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.
  4. Pour a scant 1/4 cup of batter onto the griddle or pan. Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
  5. Because these pancakes won’t have quite the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and quite literally swoosh it under the target pancake in one swift motion. Then flip it over.
  6. Cook on the second side for an additional 1-2 minutes, or until golden brown.
  7. Transfer to an oven safe dish and keep warm in the oven. Continue with remaining batter.

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