• Laura

High Protein Skyr Pancakes: Gluten Free

Sometimes when we get up in the morning, the last thing we want to do is cook an elaborate breakfast. The thought of pancakes makes our bellies roar but the brain declines the idea, because come on, pancakes right now!? Too complicated!

But it doesn't have to be!

These high protein pancakes have been my go-to for weeks. They are so easy to make and are done from start to finish in ten minutes. The batter is a no brainer: a banana, an egg, and a tablespoon of three other ingredients. That's all there is to it. So while you're still groggy because the caffeine hasn't kicked in yet, or you're daydreaming trying to continue that amazing dream you just had to wake up from, you can still totally make these pancakes without a fuss.

The best part?

They're healthy, gluten free, and absolutely delicious. The addition of skyr, an Icelandic dairy product - a fresh sour milk cheese of sorts, gives these pancakes a boost of protein that is welcome first thing in the morning! Check out the recipe below!

If you make these pancakes, take a photo and share by using the #cuisineshobaine hashtag. I'd love to see them!

Note: There is no added sugar in this recipe, because the banana is sweet already. When you add skyr, the pancakes can get a tiny bit tangy, so if you think this will not work for you, feel free to add your favorite sweetener accordingly.


1 very ripe banana

1 egg

1 tablespoon skyr

1 tablespoon gluten free oatmeal flour

1 tablespoon gluten free oatmeal


1. In a bowl, mash the banana. Add one egg and mix well. Add one tablespoon of plain skyr, oatmeal and oatmeal flour. Mix everything until a batter forms.

2. Cook your pancakes on medium heat for a few minutes on each side, until they turn golden brown.

3. Serve immediately, with your favorite toppings: for a healthier version add some berries, and if you want to make it a real treat, add some freshly whipped cream and dulce de leche. Bon appetit!