Banana Cottage Cheese Pancakes

pancakes in a bowl topped with sliced bananas and chopped strawberries.

5 from 1 vote

Fluffy cottage cheese pancakes are high in protein and lightly sweetened with mashed banana. They're made with oat flour for a soft, wholesome texture.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Skill Level: Beginner

Servings: pancakes

Author: Rena

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