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A stack of three pancakes topped with a pat of butter and syrup being poured over them, served on a white plate with a fork.
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Banana Cottage Cheese Pancakes

Fluffy Cottage Cheese Banana Pancakes made in the blender with oats, eggs, and ripe bananas. A protein-packed, naturally sweet breakfast that’s quick, budget-friendly, and perfect for busy mornings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 2 Servings
Calories: 355kcal
Author: Wendy

Equipment

  • Blender
  • Nonstick skillet or griddle
  • spatula
  • measuring cups and spoons

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 salt
  • Butter or oil for the pan

Instructions

  • Add 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.
    Overhead view of a blender with cottage cheese and eggs inside, surrounded by bananas, vanilla extract, oats, eggshells, cinnamon, butter, and salt on a white surface.
  • 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.
    Four pancakes cooking in a square pan on a white surface, with bowls of oats, cottage cheese, and a jar of cinnamon sticks nearby.
  • Serve warm with sliced bananas, berries, or maple syrup.

Notes

  • Lightly grease the pan between batches to prevent sticking.
  • Keep pancakes small for easier flipping.
  • Adjust heat as needed—medium works best.
  • Serve immediately for the fluffiest texture.

Storage

Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Reheating:
Warm in a skillet over low heat or microwave for 20–30 seconds.
Freezing:
Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months.

Nutrition

Serving: 1Serving | Calories: 355kcal | Carbohydrates: 45g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 502mg | Potassium: 671mg | Fiber: 5g | Sugar: 18g | Vitamin A: 462IU | Vitamin C: 10mg | Calcium: 192mg | Iron: 2mg