If you’re looking for a fast, healthy breakfast that actually fills you up, these banana cottage cheese pancakes check every box. They’re made with simple ingredients—like oats, ripe banana, and cottage cheese—and blended into a smooth batter in under 5 minutes. Each serving delivers over 23g of protein and 6g of fiber, making them perfect for fueling busy mornings, post-workout meals, or feeding hungry kids. Whether you’re cooking for one or meal prepping for the week, these pancakes are hearty, naturally sweet, and gluten-free (when using certified oats).
Table of Contents
Ingredients for Banana Cottage Cheese Pancakes
What You Need for the Batter
These pancakes use wholesome, real-food ingredients—no refined flour or sugar needed. Here’s what goes into the blender:
- 1 cup cottage cheese
Adds protein, moisture, and a creamy texture. Both 4% and 1% milkfat work well, and curd size doesn’t matter since it gets blended smooth. - 1 ripe banana
The riper, the sweeter. A great way to use up bananas that are too soft for snacking. You can also use a frozen one (thawed). - 1 large egg
Binds the batter and helps with lift. Not recommended to skip, though using two bananas instead is a possible—but less fluffy—alternative. - 1 teaspoon vanilla extract
Optional, but enhances flavor. Skip it if you’re out. - 2 teaspoons baking powder
Gives the pancakes their rise. Always use aluminum-free to avoid a bitter taste. - ½ teaspoon ground cinnamon
Pairs perfectly with oats and banana for a cozy flavor. - 1 cup old-fashioned rolled oats
Provides structure and fiber. Quick oats can be used, but you’ll need about 3 extra tablespoons to match the consistency.
That’s it—seven ingredients to blend into your new go-to breakfast.
For another creative way to use oats and cottage cheese, you might also like our Cottage Cheese Bagel Recipes or High Protein Bagels—both perfect for fueling your day.
How to Make Banana Cottage Cheese Pancakes
Step 1: Blend the Batter
Start by adding your ingredients to a blender in the following order:
Cottage cheese, banana, egg, vanilla, baking powder, cinnamon, and oats.
Blending wet ingredients first helps create a smooth, pourable batter. Blend on high for about 45 seconds, just until smooth. Don’t over-blend—oats can get sticky if worked too long.
The batter should be thick but fluid enough to pour. If it seems too runny, add 1–2 tablespoons of extra oats. Too thick? A splash of milk or water will loosen it up.
Step 2: Cook on a Hot Griddle
Preheat a non-stick skillet or griddle over medium-high heat. You want it hot enough that water sizzles on contact.
Grease with a bit of oil, butter, or non-stick spray. Immediately ladle about ¼ cup of batter for each pancake onto the pan.
Cook for about 2 minutes, until edges look set and small bubbles form. Gently flip and cook 1 more minute on the second side. Don’t press them down—this squeezes out air and flattens the texture.
Step 3: Serve and Enjoy
Remove from the skillet and serve warm. These pancakes taste great straight off the pan, or topped with banana slices, berries, nut butter, or a drizzle of maple syrup.
Looking for something just as quick and creative? Try our Mini Bento Cake Recipe next time you want to wow with simple, cute presentation.
Benefits of Banana Cottage Cheese Pancakes
High in Protein and Fiber
These banana cottage cheese pancakes are more than just tasty—they’re a powerhouse breakfast. Thanks to ingredients like cottage cheese, eggs, and oats, each serving packs around 23–26g of protein and 6g+ of fiber. That combination helps:
- Keep you full longer (no mid-morning crash)
- Support muscle recovery and energy after workouts
- Stabilize blood sugar levels
They’re ideal for athletes, kids, or anyone who needs a breakfast that actually fuels the day. Unlike typical pancakes that are loaded with refined flour and sugar, this version works harder for your body.
If you’re all about high-protein mornings, check out our creamy Cottage Cheese Chocolate Mousse—it’s sweet, smart, and satisfying.
Balanced, Naturally Sweet & Gluten-Free
Bananas add natural sweetness, which means there’s no need for added sugar. Plus, if you use certified gluten-free oats, this recipe is completely gluten-free—great for anyone with sensitivities.
You’re also skipping unnecessary ingredients like refined flour and oils. These pancakes are blended from simple, nutrient-dense staples, so you know exactly what you’re eating.
And because they’re made in the blender and cooked in minutes, they’re a practical win for meal preppers and busy home cooks alike.
Toppings and Serving Suggestions
Healthy Pancake Topping Ideas
These banana cottage cheese pancakes are versatile and easy to customize with your favorite toppings. Keep it simple or dress them up—either way, they’re delicious. Here are some easy, healthy ideas:
- Fresh fruit: Banana slices, strawberries, blueberries, or chopped apples for a naturally sweet, fiber-rich boost
- Nut butter: Drizzle almond, peanut, or cashew butter for added healthy fats and extra protein
- Greek yogurt: A spoonful on top adds tang and creaminess without extra sugar
- Maple syrup or honey: A light drizzle takes it from “healthy” to “comforting” in seconds
Want to get creative with presentation? You’ll love our playful Bento Cake Recipe, which uses mini layers and toppings in fun, bite-sized formats.
What They Taste Like & Texture Tips
Expect a pancake that’s hearty and slightly dense, with crispy edges and a moist center. The blended oats give a bit of chew, while the banana and cottage cheese create a soft, cohesive texture. These aren’t fluffy like diner-style pancakes—they’re more filling, subtly sweet, and packed with flavor.
If you’re tired of pancakes that leave you hungry an hour later, this is your solution.
Storage, Freezing & Reheating Tips
Make-Ahead Breakfast Plan
These banana cottage cheese pancakes store beautifully, making them perfect for meal prep.
To store in the fridge:
Let the pancakes cool completely, then stack them with a small piece of parchment between each and store in an airtight container. They’ll stay fresh for up to 4 days in the refrigerator.
To freeze:
Arrange the cooled pancakes in a single layer on a parchment-lined baking sheet and place them in the freezer for about 1 hour. Once firm, transfer them to a zip-top freezer bag or airtight container. They’ll keep well for up to 3 months, though best texture is within 30 days.
How to Reheat Without Drying Out
- Microwave: Place a pancake on a plate and heat for 30–45 seconds.
- Toaster: Toast on medium for a crispy edge.
- Skillet: Heat in a dry pan over medium heat until warm, about 2 minutes per side.
Avoid refreezing once thawed, and always reheat only what you plan to eat.
These reheat just as well as our freezer-friendly High Protein Bagels, so you can mix and match for a full week of ready-to-go breakfasts.
FAQ: Banana Cottage Cheese Pancakes
Can I use quick oats instead of rolled oats?
Yes, quick oats can work in this recipe. However, because they blend finer and absorb liquid faster, you’ll need to add 2 to 3 extra tablespoons to get the same batter thickness. Rolled oats are ideal for texture and consistency.
Are banana cottage cheese pancakes gluten-free?
They can be! Just make sure to use certified gluten-free oats. All the other ingredients—banana, cottage cheese, eggs, and spices—are naturally gluten-free.
Can I make these pancakes without eggs?
It’s possible, though the texture changes. You can replace the egg with a second banana for binding. The result will be slightly less fluffy and more dense, but still tasty and fully plant-based.
How much protein is in a serving?
Each serving (about 4 pancakes) contains 23 to 26 grams of protein, depending on the type of cottage cheese used. It’s a high-protein meal perfect for breakfast, post-workout, or even a quick lunch.
These banana cottage cheese pancakes aren’t just easy—they’re the kind of breakfast you’ll feel great about eating. With whole ingredients, over 20g of protein per serving, and a quick blender method, they’re made for real life: busy mornings, active kids, and everything in between.
Whether you’re fueling up after a workout or looking for a make-ahead breakfast you can grab from the freezer, this recipe delivers on flavor, texture, and nutrition. Add your favorite toppings, enjoy them warm, and don’t forget to check out more high-protein breakfast ideas on QuickCakeRecipes.com.
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Banana Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese
- 1 medium ripe banana
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 cup old-fashioned rolled oats
Instructions
- Add cottage cheese, banana, egg, vanilla, baking powder, cinnamon, and oats to blender in order listed.
- Blend for 45 seconds until smooth.
- Heat non-stick skillet over medium-high heat, grease lightly.
- Pour 1/4 cup batter per pancake, cook 2 minutes or until edges set, flip and cook 1 more minute.
- Serve warm with desired toppings.