These fluffy vegan protein pancakes are everything a weekend breakfast should be — light, satisfying and packed with plant protein — without the bloat. They're low FODMAP, dairy-free and ready in about 15 minutes, so they're easy enough for any morning.
Why you'll love them
- Low FODMAP and gentle on sensitive stomachs
- 14g+ of plant protein per serving
- No banana-only sloppiness — these actually hold together and fluff up
- Naturally sweet, no refined sugar needed
Ingredients (serves 2, makes ~8 small pancakes)
- 1 firm, just-ripe banana, mashed
- 2 scoops (40g) Nutty Nutty Peanut Butter or Blissful Raw Cacao protein
- 80g rolled oats, blended into a flour
- 1 tsp baking powder
- 200ml almond or rice milk
- 1 tbsp maple syrup (optional)
- Pinch of salt
Method
- Blend the oats into a flour, then add all other ingredients and blend until smooth.
- Let the batter rest for 5 minutes — it will thicken.
- Heat a non-stick pan over medium and add a little oil. Spoon in small rounds.
- Cook for ~2 minutes until bubbles form, flip, and cook 1–2 minutes more.
- Stack and top with berries and a drizzle of peanut butter.
Tips
Keep portions sensible to stay low FODMAP (around 40g oats per serving, a just-ripe rather than very ripe banana). For a chocolate version, use Blissful Raw Cacao and a few dark chocolate chips. Batter too thick? Add a splash more milk.
Frequently asked questions
Are these pancakes gluten-free?
Use certified gluten-free oats and they are.
Can I make them without banana?
Yes — swap for 4 tbsp unsweetened applesauce (keep the portion small to stay low FODMAP).
New to gut-friendly protein? Read our Low FODMAP Protein Powder Complete Guide.
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Make This Recipe
Made with Nutty Nutty Peanut Butter — gut-friendly, additive-free plant protein.
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