Banana Cottage Cheese Pancakes
Looking for a quick and healthy breakfast? These Banana Cottage Cheese Pancakes are a game-changer. With just a few wholesome ingredients and a blender, you’ll have a warm, satisfying stack ready in 20 minutes. Plus, they’re naturally sweetened!
I make these at least once a week, especially when I have spotty bananas begging to be used. They’re perfect for busy mornings, and my family never complains when pancakes are on the menu. The texture is soft and fluffy, and the cinnamon-vanilla combo makes the whole kitchen smell amazing.
If you love pancakes, check out my Macadamia Nut Pancakes, Banana Oatmeal Pancakes, or Fluffy Pancakes.
Table of Contents
Why You’ll Love This Recipe
- One-bowl wonder: Everything goes straight into the blender. Less mess, more convenience.
- Naturally sweetened: Ripe bananas bring the perfect touch of sweetness without added sugar.
- Protein-packed: Cottage cheese and eggs make these cottage cheese pancakes more filling than your average pancake.
- Family favorite: Kid-approved, adult-loved, and perfect for weekend brunches or meal prep.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Cottage cheese: Adds creaminess and a boost of protein without affecting the flavor.
- Ripe bananas: Provide natural sweetness and help bind the batter. Using very ripe bananas will give you the sweetness.
- Eggs: Hold everything together and give structure to the pancakes.
- Rolled oats (or oat flour): A fiber-rich base that makes the pancakes hearty and filling.
- Baking powder: Helps the pancakes rise and stay fluffy.
- Cinnamon: Adds a warm flavor that pairs beautifully with bananas.
- Vanilla extract: Brings depth and enhances the natural sweetness.
- Pinch of salt: Balances the flavors.
- Butter or oil: For greasing the pan and ensuring golden, crispy edges.
How to Make Banana Cottage Cheese Pancakes
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Add the eggs and cottage cheese to the blender.
- Then add in the remaining ingredients, finishing with the bananas.
- Blend until mostly smooth, scrape down the sides if needed.
- On a heated skillet with butter or oil, cook the pancakes until golden brown on both sides.
Substitutions and Additions
- Add chocolate chips: Stir in mini chocolate chips for a fun, kid-friendly version.
- Use Greek yogurt: Sub Greek yogurt for cottage cheese for a slightly tangier flavor.
- Make it dairy-free: Use dairy-free yogurt or silken tofu in place of cottage cheese.
- Add mix-ins: Try blueberries, chopped nuts, or shredded coconut for texture and flavor.
How To Store
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a toaster or microwave until warm.
- Freezing: Freeze in a single layer, then store in a zip bag. Toast or microwave to reheat.
Sandra’s Pro Tips
- Let the batter sit for a minute to thicken.
- Medium heat is key to avoid burning.
- Grease the pan lightly between batches.
- Try topping with nut butter for extra protein.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! Store it in the fridge for up to 2 days. Stir well before using.
Yes, generally you can use oat flour in a 1:1 ratio for rolled oats in this recipe
Not at all! Once blended and cooked, the cottage cheese becomes undetectable in flavor. It just adds a creamy texture and extra protein without any cheesy taste.
Other Delicious Banana Recipes You May Enjoy
Banana Cottage Cheese Pancakes Recipe
Equipment
- blender
- non-stick skillet or griddle
Ingredients
- 1 cup cottage cheese
- 2 ripe bananas
- 2 large eggs
- ½ cup rolled oats or oat flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for the pan
Instructions
- Place the cottage cheese, bananas, eggs, oats, baking powder, cinnamon, vanilla, and salt to a blender. Blend until mostly smooth, scraping down the sides if needed.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and the edges look set.
- Flip and cook for another 1–2 minutes, until golden and cooked through.
- Serve warm with sliced bananas, berries, maple syrup or additional cottage cheese.
Notes
- Let the batter sit for a minute to thicken.
- Medium heat is key to avoid burning.
- Grease the pan lightly between batches.
- Try topping with nut butter for extra protein.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
