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These Banana Cottage Cheese Pancakes are made with blended oats, not flour, and are packed with protein without needing any protein powder. They have the fluffiest texture and are so simple to mix up without even using a blender; they’re just mixed together by hand!
While plain cottage cheese pancakes are excellent, I really enjoy the addition of ripe, mashed bananas here. They add a gentle sweetness and a lot of flavor to such a simple breakfast dish. I’m a fan of meal prepping pancakes as they last well in the fridge or freezer and can simply be reheated in a microwave, toaster, or warm skillet in the morning. It feels extra special to eat pancakes on a weekday so I always know my kids will be happy when I tell them that pancakes are on the menu.
If you love pancakes like we do, try my Chocolate Chip Pancakes or my Fluffy Sweet Potato Pancakes.
Recipe Overview
Before You Get Started
- I recommend making them a bit smaller than your usual pancakes so you can flip them easily. Make them no more than 3-inch diameter (that means around 3 tablespoons of batter per pancake).
- Cook them over medium low heat, even if it takes a bit longer, as this ensures the centers will be full cooked.
- If you want these to be gluten-free, use a certified gluten-free oat flour.
- For the best texture, use full-fat cottage cheese. Low-fat cottage cheese will still work but the pancakes won’t be as tender.
- You can keep the pancakes warm as you’re cooking each batch by placing the cooked pancakes on a tray in a low oven (preheated to 200ºF).
- These are really good for meal prepping as they freeze well. I like to reheat them from frozen in a toaster until warmed through, but you can also microwave them or warm them in a skillet if you prefer.
Common Questions
This recipe has around 4g of protein per pancake (the whole recipe makes 14 pancakes).
All my recipes are reviewed and approved by a Registered Dietitian, including these pancakes! These cottage cheese pancakes are made with plenty of good-for-you ingredients; they use fiber-rich oat flour as the bulk of the pancake, are naturally sweetened with honey and mashed bananas and have plenty of protein from cottage cheese and eggs.
While there may be some cottage cheese pancakes that are formulated to be low in carbohydrates, this recipe is not, as it relies on oat flour to make the main ‘body’ of the pancake batter.
If you don’t like eating cottage cheese on its own, don’t worry! You won’t even notice that there’s cottage cheese in these pancakes. The cheese helps to keep the pancakes moist, fluffy and packed with protein. You won’t taste the cheese itself in the pancake, especially because the mashed banana adds so much flavor.
As these pancakes are flourless, using ground up oats instead of wheat flour, they’re technically gluten-free. However, some oats may be contaminated with wheat so it’s important to seek out oat flour which is labelled as certified gluten-free if necessary for your dietary restrictions.
You can swap the oat flour with any other flour of your choice.
Ingredients Needed
Below are the ingredients for making Banana Cottage Cheese Pancakes. You’ll find the full quantities in the recipe card further down below.
- Eggs: These bind the ingredients together and help to make the pancakes fluffy.
- Cottage cheese: The cottage cheese enriches the pancakes with protein and adds moisture. Use full-fat cottage cheese for the most tender texture.
- Bananas: It’s best to use bananas which have some dark spots on their skins and these will be sweeter and have a richer flavor. However, they’ll still work if you have bananas which are more yellow than brown.
- Honey: The liquid sweetener mixes easily with the other ingredients to give the pancakes a gentle sweetness. You can also use maple syrup if you prefer.
- Whole milk: This produces the softest pancakes; however, you can use skim milk if that’s all you have – the pancakes might be slightly less soft.
- Vanilla extract: Adds a gentle sweet aroma to the pancakes.
- Oat flour: Produces a wholesome texture and flavor in the pancakes. Make sure the oat flour is certified gluten-free if necessary.
- Baking powder & baking soda
- Vegetable oil or cooking spray
- To serve: Honey or maple syrup, fruit or nuts: Go with whatever toppings you love to put on pancakes! I like to have something to drizzle, like syrup, as well as something to sprinkle, like fresh, diced strawberries.
How to Make Banana Cottage Cheese Pancakes
Below is how you can make these pancakes perfectly each time.
1️⃣ Mix the wet ingredients
Whisk together the eggs, cottage cheese, mashed bananas, honey, milk, and vanilla extract until well-combined.
✏️ If you don’t want any texture from the cottage cheese in your pancakes, you can use a stick blender to blitz the wet ingredients together until completely smooth.
2️⃣ Mix the dry ingredients
Stir together the oat flour, baking powder, and baking soda in a separate bowl.
✏️ Using a whisk to stir these ingredients together is a good way to break up any lumps in the dry ingredients.
3️⃣ Combine to make the batter
Add the dry ingredients to the wet and fold together until just combined.
✏️ Don’t overmix as this will result in denser pancakes.
4️⃣ Cook pancakes
In a lightly greased frying pan, cook the pancakes over a medium-low heat until golden. Flip and let the other side cook until golden, too.
✏️ It’s best to make these pancakes on the smaller side (around 3-inches in diameter max.) as they’re hard to flip if they’re too big.
Variations & Substitutions
→ Banana Chocolate Chip Pancakes: sprinkle some mini dark chocolate chips onto each circle of batter as it’s frying in the pan before you flip each pancake over.
→ Applesauce Pancakes: Use 2/3 cup unsweetened applesauce in place of the mashed bananas for a more neutral flavor in the pancakes.
→ High-Protein Banana Waffles: Cook the batter in a greased waffle iron until crisp and golden.
Banana Cottage Cheese Pancakes
Ingredients
- 2 large eggs
- 1 cup cottage cheese
- 2 spotted bananas, mashed
- ⅓ cup honey
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Vegetable oil or cooking oil spray, for frying
To serve (optional):
- Honey or maple syrup, for drizzling
- Fresh fruit or nuts , diced or chopped
Instructions
- In a mixing bowl, whisk the 2 large eggs with the 1 cup cottage cheese, 2 spotted bananas (mashed), ⅓ cup honey, ⅓ cup whole milk and 2 teaspoons vanilla extract.
- In a second bowl, combine the 1 ½ cup oat flour with 1 teaspoon baking powder and ½ teaspoon baking soda.
- Add the oat mixture to the egg mixture, and stir until incorporated.
- Preheat a large non-stick pan over medium low heat and grease with a bit of Vegetable oil or cooking oil spray. Pour about 3 spoonfuls of batter per pancake and cook for about 2 minutes per side. In a big pan you'll be able to cook 4 pancakes at a time. Don't make them larger in size, as it will be difficult to flip them.
- Optionally, serve with Honey or maple syrup, Fresh fruit or nuts of your choice.
Notes
This recipe makes 12-14 pancakes. Nutrition facts are per pancake. It can be 4 servings if you serve 3 pancakes per serving.
Tips:
- I recommend making them a bit smaller than your usual, no more than 3-inch diameter (that means around 3 tablespoons of batter). Cook them over medium-low heat, even if it takes a bit longer, then gently flip.
- These are really good for meal prepping as they freeze well.
- You can keep the pancakes warm as you’re cooking each batch by placing the cooked pancakes on a tray in a low oven (preheated to 200ºF).
- For the best texture, use full-fat cottage cheese. Low-fat cottage cheese will still work, but the pancakes won’t be as tender.
- If you want these to be gluten-free, ensure you’re using a certified gluten-free oat flour.
- Cook them over medium-low heat, even if it takes a bit longer, as this ensures the centers will be fully cooked.
Storage:
- Fridge: Transfer cooled pancakes to a resealable container. Store in the fridge for up to 3 days. To reheat, place in a toaster and toast until warmed through.
- Freezer: Allow pancakes to cool. Place on a tray in a single layer and freeze until solid. Transfer pancakes to a resealable food bag and freeze for up to 3 months. To reheat, place the frozen pancake in a toaster and toast until defrosted and warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make Ahead Tips
Fridge: Transfer cooled pancakes to a resealable container. Store in the fridge for up to 3 days. To reheat, place in a toaster and toast until warmed through.
Freezer: Allow pancakes to cool. Place on a tray in a single layer and freeze until solid. Transfer pancakes to a resealable food bag and freeze for up to 3 months. To reheat, place the frozen pancake in a toaster and toast until defrosted and warmed through.
More Pancake Recipes
- Easy Keto Pancakes
- Fluffy High Protein Pancakes
- Greek Yogurt Pancakes
- Healthy Blueberry Pancakes
- Lemon Ricotta Pancakes
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