Banana Cottage Cheese Pancakes

5 from 1 vote

Healthy banana cottage cheese pancakes made with oats, high protein, no refined sugar, soft, fluffy, and easy breakfast recipe.

Prep Time15

Total Time15

Course: Breakfast

Cuisine: American

Keyword: easy, healthy, high-protein

Servings: pancakes

Calories: 71kcal

Blend the dry ingredients: Add the oats, baking powder, salt, and cinnamon to a blender. Blend until you get a fine oat flour. (Skip this step if using store-bought oat flour).
Make the batter: Add the cottage cheese, banana, eggs, and vanilla extract to the blender. Blend again until smooth and thick. Scrape down the sides if needed.
Rest the batter (optional but recommended): Let the batter sit for 3–5 minutes to thicken slightly.
Cook the pancakes: Heat a nonstick pan over medium heat and lightly grease it. Pour small portions of batter (about 3 tablespoons per pancake) into the pan.
Flip carefully: Cook for 2–3 minutes, until bubbles form and the bottom is golden. Flip gently and cook for another 1–2 minutes until fully cooked through.
Serve: Serve warm with your favorite toppings, fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

Texture tip: The batter should be thick but pourable. If it’s too thick, add 1–2 tablespoons of milk.
Heat control: Cook on medium-low if they brown too quickly, these pancakes are soft and need gentle cooking.
Bananas: The riper the banana, the sweeter and more flavorful the pancakes.
Sweetness level: These pancakes are not very sweet, they rely on the natural sweetness of the bananas. If you prefer sweeter pancakes, feel free to add a sweetener of your choice (maple syrup, honey, or a sugar substitute) to the batter.
No blender? No problem: You can mash the banana well in a bowl until smooth, then use store-bought oat flour instead of blending oats. Keep in mind that the texture will be slightly different: the pancakes won’t be as smooth and uniform as when using a blender, but they’ll still be delicious.