Description
These creamy, high-protein cottage cheese banana pancakes are a quick, kid-approved breakfast that blends smooth for a fluffy texture. They are freezer-friendly, budget-conscious, and perfect for busy mornings or meal prep.
Ingredients
Scale
- 1 cup (225g) cottage cheese (full-fat or low-fat, not whipped)
- 2 medium ripe bananas (~1 cup mashed)
- 2 large eggs
- 1/2 cup (40g) old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Butter or oil for cooking
Instructions
- Pulse the rolled oats in a blender for 10-15 seconds until they resemble coarse flour (optional for fluffier texture).
- Add cottage cheese, bananas, eggs, oat flour (or whole oats), baking powder, vanilla, and salt to the blender.
- Blend on high for 30-60 seconds until completely smooth. Scrape down sides and blend again if needed. The batter should be thick but pourable.
- Heat a non-stick skillet over medium-low heat and add a small pat of butter or spray of oil.
- Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form and pop, leaving small holes.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and keep warm in a 200°F oven while cooking the rest.
Notes
Use ripe, brown-spotted bananas for natural sweetness. Control heat on medium-low to prevent burning. For extra fluffiness, pulse oats into flour first. These freeze well for up to 3 months; separate with parchment paper to prevent sticking. Variations include adding chocolate chips, berries, or protein powder.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 6
- Sodium: 120
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 8
Keywords: high protein pancakes, cottage cheese pancakes, banana pancakes, meal prep breakfast, healthy breakfast, kid-friendly recipes, gluten-free option, dairy-free option