High Protein Banana Pancakes (Gluten-Free + Baby Friendly!)

Oct 14

A plate of fluffy banana pancakes topped with butter and maple syrup, surrounded by fresh blueberries. Text reads “High Protein Banana Pancakes – Gluten-Free + Baby Friendly.”

If I had to pick one recipe to make weekday breakfasts easier (and a "treat" for Olive), it would be this one. These high-protein banana pancakes taste like fluffy diner pancakes but are packed with protein and fiber to keep everyone full. They’re naturally gluten-free too, which makes them a win all around.

Why I Love High Protein Banana Pancakes

What I love most about these pancakes is that you can just toss everything into the blender, give it a quick mix in a bowl, and breakfast is basically done. No separating wet and dry ingredients, everything goes into one blender, which means minimal cleanup. They’re quick, don’t require a mountain of dishes, and are genuinely so, so simple to make.

Plus, they’re secretly loaded with protein: the cottage cheese and eggs give them around 25–30g of protein per serving, so everyone stays full for hours. The oat flour adds extra fiber, which is great for digestion, helps keep blood sugar steady, and is naturally gluten-free.

There’s no added sugar in the batter, just the natural sweetness from whatever toppings you add. This makes them perfect for toddlers. The texture is soft, fluffy, and not eggy at all. These pancakes are perfect for busy moms who want their kids to enjoy a balanced breakfast that still feels like a treat.

Note: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

Two plates of fluffy banana pancakes topped with butter and served with fresh blueberries, maple syrup, and a gold fork on a wooden surface. Select 69 more words to run Humanizer.

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Ingredients You’ll Need For Banana Pancakes:

Wet ingredients

½ cup cottage cheese
2 eggs
½ teaspoon vanilla extract

Dry ingredients

½ cup oat flour (blend rolled oats until powdery)
½ teaspoon baking powder
⅛ teaspoon salt
½ teaspoon cinnamon (optional)

Overhead view of labeled ingredients for banana pancakes, including eggs, oats, cottage cheese, vanilla, salt and cinnamon, and baking powder, arranged on a wooden board.

For cooking

Butter or oil for greasing the pan

A hand holding a red container of churn maple and cinnamon butter over a stovetop frying pan. Select 83 more words to run Humanizer.

For serving (optional)

Butter, maple syrup, powdered sugar, berries, or your favorite pancake toppings

My Go-To Kitchen Tools for This Recipe

You don’t need anything fancy to make these pancakes, but a few trusty tools make the process even easier:

Always Pan: My everyday pan that cooks evenly and makes flipping a breeze.
Blender: Perfect for tossing everything in and blending in seconds.
Measuring Cups and Spoons Set: Simple, reliable, and always handy.

How To Make High-Protein Banana Pancakes

1. Blend the oats: Add the oats to a blender and blend until they form a fine oat flour. Transfer the oat flour to a bowl and whisk in the baking powder, salt, and cinnamon (if using).

2. Blend the wet ingredients: In the same blender, combine the cottage cheese, eggs, and vanilla extract. Blend for about 20 seconds, until smooth and creamy.

3. Make the batter: Pour the blended wet mixture into a Pyrex cup or large measuring cup, then add the dry ingredients. Stir gently until just combined, don’t overmix. The batter will be slightly thick.

4. Let the batter rest: Set the batter aside for 2–3 minutes to allow the baking powder to activate and the oat flour to absorb moisture. This helps create light, fluffy pancakes.

5. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or oil. Pour the batter into the pan to form 3–4 small pancakes. Cook for 2–3 minutes per side, flipping once bubbles form on top and the edges look set.

6. Serve and enjoy: Serve the pancakes warm with your favorite toppings, like butter, maple syrup, or fresh fruit.

Storage + Meal Prep:

Store in the fridge 3–4 days or freeze for up to 2 months.
Reheat in a toaster or air fryer for a crispy edge.

Toddler-Friendly Serving Ideas:

Cut into strips or small rounds for easy dipping with yogurt or fruit puree.
Add-ins: mini chocolate chips, blueberries, or mashed banana for kids.

Substitutions:

Swap oat flour for almond flour or gluten free flour (adjust texture slightly with milk).
Use Greek yogurt instead of cottage cheese if that’s what’s on hand.
Dairy-free? Use a dairy-free cottage cheese (like Good Culture lactose-free or Kite Hill)

Jazz’s Tips For The Best Banana Pancakes!

Use small pancakes for easier flipping and extra fluff.
If the batter feels too thick, add 1–2 tablespoons of milk of choice.
For extra protein, mix in 1 tablespoon unflavored, vanilla protein powder or collagen.
Add-ins: mini chocolate chips, blueberries, or mashed banana for kids.

My Favorite Meal Prep Must-Haves!

Collage of meal prep kitchen tools and appliances

These are my go-tos for eating well - a good cookbook, glass containers, a chopper, and my air fryer. They make meal prep quick, easy, and a little more efficient!! I don't know about you, but I want to be in and out in the quickest amount of time.

Gluten-Free Pancake Tips

Since this is a gluten-free pancake recipe, there are a few simple things you can do to get the best texture. For light and fluffy pancakes, make sure your ingredients are at room temperature before mixing, and let the batter rest for a few minutes to give the oat flour time to hydrate. Cook on medium-low heat so the pancakes have time to rise and turn golden brown without overcooking on the outside.

If you prefer a more classic flavor, you can swap the oat flour for a gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure. Both are great options that work well in pancake recipes. A large cookie scoop or measuring cup also helps portion the batter evenly so each pancake cooks through.

Top your gf pancakes with fresh berries, a drizzle of pure maple syrup, or a little melted butter or coconut oil for a simple, cozy Saturday morning pancake breakfast.

More Picky Toddler Breakfast Ideas

If you’re always looking for picky toddler breakfast ideas, you’re not alone. Busy mornings call for quick, healthy breakfast options that picky eaters will actually enjoy. Here are a few easy breakfast recipes that use wholesome ingredients, cover multiple food groups, and work for the whole family, including older kids:

Fluffy Cottage Cheese Egg Bites: A great source of protein and healthy fats, these bites are soft, flavorful, and easy for tiny hands to hold. Perfect for busy mornings.
Almond Butter Banana Smoothie for Kids: A nutritious breakfast that comes together in a couple of minutes. Packed with almond butter, banana slices, and essential amino acids, it’s a filling, tasty option for young children and older kids alike.
Avocado Egg Salad Recipe: Creamy, protein-rich, and easy to spread on whole grain toast or english muffins. It’s a great way to introduce new flavors to picky toddlers.
Sweet Potato Fries>: A fun finger food packed with fiber and vitamin C. Serve alongside scrambled eggs, smoothies, or mini pancakes for a balanced, nutritious breakfast combo.
Healthy No Sugar Smash Cake: Not just for birthdays. This cake is made with wholesome ingredients and little added sugar, making it one of my go-to recipes for picky toddlers or year olds exploring different flavors in the morning.

Tip: When in doubt, the following are all great options to round out a toddler breakfast: fresh fruit, plain yogurt, sweet potatoes, avocado toast, breakfast cereal, or overnight oats. These simple additions add variety, balance, and extra nutrients without requiring much extra time

These healthy toddler breakfast ideas are versatile, easy to prep, and offer a variety of textures and flavors to keep picky eaters curious and engaged at the table.

Featured

High Protein Banana Pancakes (Gluten-Free + Baby Friendly!)

Fluffy, high-protein banana pancakes that are naturally gluten-free and baby-friendly. Easy to blend, quick to cook, and perfect for busy mornings.

Yes! This recipe is perfect for toddlers. It uses simple ingredients like ripe bananas, eggs, and oat flour, which make the pancakes naturally soft, nutritious, and easy for little hands to pick up. They’re also great for baby-led weaning and can be cut into small pieces so toddlers can pick them up on their own. Plus, there’s no added sugar in the batter, just the natural sweetness from the bananas and toppings.
Yes. Once the pancakes have cooled, place them in a single layer in a ziploc bag or airtight container. They keep in the fridge for a few days or can be frozen for longer. To reheat, use a toaster oven or warm them on a large skillet until soft and fluffy.
When it comes to toddler breakfast ideas, I like to keep things simple but nourishing. A mix of familiar favorites and new foods helps keep little ones interested. Some of my go-to options are recipes like Fluffy Cottage Cheese Egg Bites for a protein-rich start, Almond Butter Banana Smoothies for quick mornings, and Avocado Egg Salad spread on toast for a balanced, satisfying option. Sweet Potato Fries are another favorite—they’re easy to prep and pair well with lots of breakfast foods.
Beyond those, simple options like mini french toast sticks with peanut butter or sunflower seed butter, english muffins with cream cheese and fruit, or quick chia pudding can add variety and extra nutrition. These kinds of breakfasts give toddlers a balanced start to the day without adding stress to your morning.
For the best gluten-free pancakes, let the batter rest for a few minutes before cooking. This gives the gf flour time to hydrate and helps create a light, fluffy texture. Using room temperature ingredients, like almond milk or oat milk, also helps form small air pockets for lift.

These high-protein banana pancakes are a cozy, nourishing option for the whole family. They’re easy to prep, naturally gluten-free, and made with simple ingredients you probably already have on hand. I hope this becomes one of those go-to recipes that makes your mornings a little easier, and a lot more delicious.

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