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Banana Whey Protein Pancakes

    Banana Buckwheat Protein Pancakes are naturally gluten-free and 100% whole grain – a perfect breakfast any day of the week.

    Banana Buckwheat Protein Pancakes (Gluten Free) - The Lemon Bowl

    Certain foods will always remind me of my mother and buckwheat is one of them. More specifically, buckwheat pancakes. While my friends were enjoying chocolate chip pancakes and Belgium waffles every weekend, we were most likely eating buckwheat pancakes, steel cut oats or cream of wheat.

    Mom and Sissies

    Now that I have kids of my own, I can’t tell you how grateful I am that my mother taught us to appreciate whole foods with texture and flavor. Traditional pancakes made with white flour not only lack vitamins and nutrients but they are essentially all sugar which means you will be craving more sugar (read: more pancakes and syrup) even after eating a giant stack.

    Bob's Red Mill Creamy Buckwheat Cereal - The Lemon Bowl

    Made with Bob’s Red Mill Organic Creamy Buckwheat Hot Cereal and Whey Protein, these mouth-watering Banana Buckwheat Protein Pancakes are naturally gluten-free and 100% whole grain. Each serving is packed with over 17g protein to give you long-lasting energy and help avoid the usual post-pancake sugar crash.

    Buckwheat Protein Pancakes - The Lemon Bowl

    My husband loves drizzling them with a little pure maple syrup but I thought they were sweet enough on their own thanks to super-ripe bananas in the batter. Serve with fresh berries or extra bananas and you’re good to go.

    Your fork is waiting.

    Banana Buckwheat Protein Pancakes (Gluten Free) - The Lemon Bowl

    Banana Whey Protein Pancakes

    4.58 stars average
    Banana Buckwheat Protein Pancakes are naturally gluten free and 100% whole grain.
    PREP: 5 mins
    COOK: 12 mins
    TOTAL: 17 mins
    Servings: 4



    • Place all ingredients in a high-speed blender and puree until batter is smooth.
    • Pre-heat griddle or non-stick pan over medium heat and spray with cooking spray.
    • Pour batter on to pan, 1/4 cup at a time, and heat until bubbles begin to form – about 1-2 minutes. Flip and brown the other side, cooking for another minute or two.
    • Continue with remaining batter.
    • Serve with fresh berries and pure maple syrup if you wish.


    serving size is 4 pancakes


    Calories: 234kcalCarbohydrates: 29.8gProtein: 17gFat: 5.4gSaturated Fat: 1.3gPolyunsaturated Fat: 4.1gCholesterol: 200mgSodium: 139mgFiber: 3.2gSugar: 7.7g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. I love finding easy gluten free recipes. We are going to have breakfast for dinner today since I found this recipe! Do you think you can use this batter in a waffle maker?

        1. I haven’t found the ingredients yet my local food store seems to have all of Bob’s Red Mill products except the buckwheat… I’ll go to Whole Foods if the snow ever stops! And will let you know how they turn out.

    2. Liz, your timing on this one is absolutely perfect. I just made some chai-chocolate-flavored buckwheat cereal this morning that didn’t fly – neither of us can do cloves for breakfast. So I needed a recipe for using the cereal, and you came through with something both of us will enjoy. Thank you for that. And I just read your answer about pouring the batter from a blender. I get my Blendtec today, so I think I’ll try making my pancakes in it rather than in the usual, old-fashioned bowl. Really looking forward to trying these.

        1. Finally got to make these this morning. I was betting on the simplicity of making these with my new blender, because we had a commitment this morning. Simple, quick, tasty. I served them with butter and Diddle Dee jam (the jam is from the Falkland Islands, and supposedly eating it will make certain that you get to visit again). I came out with an odd number of pancakes, because I just eyeballed what I poured out. My husband loved these, too, so they will make a pretty regular appearance for breakfast now. I am loving the blender (I got a Designer 675), perhaps especially the clean cycle…

    3. I didn’t know Bobs Red Mill made Whey protein? Unfortunately whey protein upsets my stomach now a days, but I will definitely try it with my proteins that works for me. Thanks for sharing…Looks delicious as always!

    4. I’m kind of picky about my pancakes because I want some protein in the morning and these pancakes have all the bases covered…including gorgeous and delicious!

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