Gluten-free protein pancakes with sticky strawberries

Who doesn’t enjoy a good stack of pancakes? Like Luke Hines’ vegan and gluten-free protein pancakes topped with sticky strawberry syrup. 


1 very ripe banana

3 eggs, whisked

20 g scoop vanilla plant-based protein powder

1 tbsp tapioca flour

2 tsp extra virgin olive oil

2 tsp maple syrup

½ cup sliced strawberries 

Serves 1 


Step 1.

Place the banana in a large bowl and mash with the back of a fork. Whisk in the eggs to incorporate, then add the protein powder and tapioca flour and whisk well. 

Step 2.

Heat 1 tsp of the olive oil in a large, non-stick frying pan over medium-high heat. Working in batches, add ¼ cup of batter per pancake to the pan, allowing enough room between each for flipping.

Step 3.

Cook for 3-4 minutes on each side or until golden brown. You will get four pancakes.

Step 4.

Meanwhile, heat the remaining olive oil in a small frying pan over medium heat. Add the maple syrup and strawberries and saute for 5-6 minutes, or until the strawberries are softened and starting to caramelise around the edges.

Step 5.

Serve pancakes topped with sticky strawberries. 

Pro tip: Level up your pancakes with a dollop of your favourite yoghurt for extra protein, some toasted coconut flakes to increase the healthy fats or a drizzle of maple syrup for extra carbs post-training.

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Five in Five Extract from Five Kilos in 5 Weeks by Luke Hines. Photos by Mark Roper. Available from