These pancakes are made with cottage cheese, banana, rolled oats, and eggs. For a warm, banana bread flavor, they’re spiced with cinnamon and allspice.
- You can make them gluten-free by using certified gluten-free oats.
- The batter comes together easily with a hand blender.
- They have a fluffy texture.
- Each serving has approximately 23 g of protein.
You can enjoy these pancakes for a high-protein breakfast, dessert, or snack.
What makes these pancakes nutritious
- Cottage cheese provides protein. I use low-fat cottage cheese as the base of the batter. It blends smoothly with the other ingredients without leaving a noticeable cottage cheese taste.
- Banana adds natural sweetness. I use one small banana to sweeten the pancakes. It also adds moisture, which helps keep the pancakes tender.
- Rolled oats provide fiber. I blend rolled oats directly into the batter. They also replace the need for all-purpose flour.
- Eggs boost the protein content. Combined with the cottage cheese, two eggs bring the protein content of the pancakes to approximately 23 g per serving.
Ingredients you’ll need
- Cottage cheese – Forms the base of these pancakes and provides protein.
- Banana – Naturally sweetens the pancakes.
- Rolled oats – Give the pancakes structure. For gluten-free pancakes, you can use certified gluten-free oats.
- Eggs – Help bind the pancake ingredients together.
- Vanilla extract – Complements the banana and spices.
- Baking powder – Helps the pancakes rise, giving them a fluffy texture.
- Cinnamon and allspice – Give the pancakes their banana bread flavor.
Tips for making these pancakes
- Rest the batter. After blending, let the batter rest for 5 minutes before cooking. This gives the oats time to absorb moisture and thicken the mixture.
- Use a cookie scoop or measuring cup to portion the batter. I use a 2 inch (5 cm) cookie scoop to portion the batter into small pancakes. You can also use a 1/4 cup measure. Keeping the pancakes small makes them easier to flip.
- Cook over medium heat. These pancakes need time to cook through without browning too quickly on the outside. During testing, I found that a setting of 5 out of 9 on my induction stove worked best.
- Wait for the edges to set before flipping. After about 2 to 3 minutes, the edges should look set, with a few small bubbles appearing on the surface. Flip the pancakes and cook for another 2 to 3 minutes, or until cooked through. Cooking times will vary depending on your pan and stove.
Serving suggestions
You can serve these cottage cheese pancakes in a stack with your favorite toppings, or arrange them side by side and spread the toppings across all the pancakes.
Some toppings that pair well with these pancakes include:
- Chopped nuts: Sprinkle the pancakes with chopped pecans or walnuts for added crunch.
- Maple syrup: Drizzle maple syrup over the pancakes for added sweetness. You can also use brown rice syrup, honey, or a sugar-free syrup if you prefer.
- Greek yogurt: Add a dollop of plain or vanilla Greek yogurt for a creamy contrast.
- Banana slices: Top the pancakes with freshly sliced banana for more banana flavor.
- Fresh berries: Add blueberries or sliced strawberries for a fresh contrast to the banana and spices.
- Nut butter: Serve the pancakes with a spoonful of peanut butter or almond butter for added richness.
- Cinnamon: Dust the pancakes with ground cinnamon for extra warmth.
How to store these pancakes
You can store these pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a frying pan over medium heat or in the oven until warmed through.
For longer storage, you can freeze the pancakes for up to 3 months. Let them cool completely, then separate each pancake with parchment paper before placing them in a freezer-safe container. You can thaw them overnight in the fridge before reheating.
Banana Cottage Cheese Pancakes Recipe
Recipe video below. These pancakes are made with cottage cheese, banana, rolled oats, and eggs. They have a fluffy texture and are spiced with warm spices for a banana bread flavor. Each serving has approximately 23 g of protein.
- Serves: 2
- Prep time: 10 mins
- Cook time: 20 mins
Ingredients
- 3/4 cup (170 g) low-fat cottage cheese
- 1 small (70 g) banana
- 1 cup (90 g) rolled oats (gluten-free if needed – see Note 1)
- 2 large eggs
- 2 teaspoons (10 g) vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
Instructions
- Blend the ingredients
Place all the ingredients in a hand blender cup or regular blender. Blend until evenly combined. Let the batter rest for 5 minutes to thicken.
- Cook the pancakes
While the batter rests, preheat a nonstick frying pan over medium heat (see Note 2). Scoop about 1/4 cup of batter onto the pan and cook for 2 to 3 minutes, or until the edges are set and a couple of small bubbles start to appear on the surface.
- Flip and finish cooking
Flip the pancake and cook for another 2 to 3 minutes, or until cooked through. Repeat with the remaining batter.
- Serve the pancakes
Divide the pancakes between two plates and serve with your favorite toppings.
Notes
- Oats – Oats are naturally gluten-free, but during processing, they can come into contact with gluten. If you need to avoid gluten, you can use certified gluten-free oats.
- Frying pan – If your pan isn’t nonstick, before adding the batter, add a small amount of butter, olive oil, or coconut oil to the pan and swirl it around to coat the surface.
- Portioning the batter – I use a 2 inch (5 cm) cookie scoop to portion the batter onto the pan. It holds just under 1/4 cup of batter. You can also use a 1/4 cup measure. Keeping the pancakes small makes them easier to flip.
- Faster cooking method – To cook several pancakes at once, you can use a large frying pan that’s at least 10 inches (25 cm) wide. You should be able to cook 2 to 3 pancakes at a time, depending on the size of your pan.
- Toppings – I like to serve these pancakes with chopped pecans or walnuts, maple syrup or brown rice syrup, and a dusting of cinnamon. For more topping options, see Serving suggestions.
Recipe video
Watch the recipe video to see how to make Banana Cottage Cheese Pancakes.
Frequently asked questions
Yes. You can make them gluten-free by using certified gluten-free oats.
Yes. You can make them using a regular blender or food processor. Blend the ingredients until evenly combined, then let the batter rest for 5 minutes before cooking.
Yes. You can freeze them for up to 3 months. Let them cool completely, then freeze them in a freezer-safe container with parchment paper between each pancake to prevent sticking. You can thaw them overnight in the fridge.
