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cottage cheese banana pancakes with coffee mug on wooden board cozy morning breakfast high protein banana pancakes weekday

Cottage Cheese Banana Pancakes

AuthorLily Mellow
Fluffy, golden and made with cottage cheese, these banana pancakes blend in under 5 minutes. No flour, no added sugar, no protein powder. Ready in 20 minutes and kid-approved every time.
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings4 servings
Calories165 kcal

Equipment

  • Non-stick skillet or griddle
  • Blender or high-speed food processor
  • ¼ cup measuring cup or small ladle
  • Thin spatula for flipping

Ingredients  

WET INGREDIENTS

  • 2 ripe bananas 200g / 7 oz
  • ½ cup 120g full-fat cottage cheese
  • 1 large egg
  • 1 tsp pure vanilla extract

DRY INGREDIENTS

  • ½ cup 50g rolled oats (old-fashioned or quick oats)
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon optional

FOR COOKING

  • 1 tsp butter or neutral oil

OPTIONAL TOPPINGS

  • Pure maple syrup butter, fresh banana slices, blueberries, or peanut butter drizzle

Instructions 

  1. Add the banana, cottage cheese, egg, and vanilla extract to a blender.
  2. Add the baking powder and cinnamon on top of the wet ingredients.
  3. Add the rolled oats last, on top of everything else.
  4. Blend for 30–45 seconds until the batter is completely smooth, with no oat flakes or cottage cheese curds visible.
  5. Let the batter rest for 2 minutes to allow the oats to absorb the moisture and thicken the batter slightly.
  6. Heat a non-stick skillet or griddle over medium heat for 2 minutes. Add the butter and let it melt and coat the surface.
  7. Pour slightly less than ¼ cup of batter per pancake. Gently spread into a round shape about 3 inches across using the back of the measuring cup.
  8. Cook for 2–3 minutes, until the edges look matte and set and small bubbles form on the surface.
  9. Carefully flip with a thin spatula and cook for 1–2 more minutes, until golden brown on the second side.
  10. Transfer to a plate and repeat with the remaining batter, re-greasing the pan between each batch.
  11. Serve warm with maple syrup and a small knob of butter.

Notes

Note 1 — Storage: Fridge up to 4 days in an airtight container. Reheat in a dry pan 1 minute per side or 30 seconds in the microwave. Freeze up to 2 months — lay flat on a sheet pan before bagging. Reheat from frozen in the toaster 2 to 3 minutes.
Note 2 — Substitutions: No cottage cheese? Ricotta works 1:1 and gives a similar creamy texture. No egg? Use an extra half banana — pancakes will be slightly more fragile. Gluten-free? Use certified GF rolled oats. Dairy-free? Try a thick coconut yogurt in place of cottage cheese (results will be slightly less fluffy).
Note 3 — Pan temperature: If your pancakes are browning too fast on the outside before cooking through, lower the heat. Medium or medium-low is ideal for these — they need a little more time than traditional pancakes because the batter is denser and moister.