Fluffy, high-protein, and naturally sweet 🍌🥞✨
These Cottage Cheese Banana Oatmeal Protein Pancakes are the perfect combination of cozy comfort and nourishing fuel. 🍌🥞 Packed with wholesome oats, protein-rich cottage cheese, and naturally sweet banana, they’re fluffy on the inside, golden on the outside, and ready in under 20 minutes. Ideal for busy mornings, post-workout meals, or weekend brunches, these pancakes keep you full, energized, and satisfied. With no refined sugar and all real ingredients, they’re a healthy twist on the breakfast classic — kid-approved, freezer-friendly, and totally Instagram-worthy! Whether you top them with fresh fruit, nut butter, or a drizzle of maple syrup, every bite feels like a balanced indulgence. 💪✨
Time Breakdown
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 17 minutes
- Servings: 8 small pancakes (2 servings)
Ingredients List
- ½ cup cottage cheese
- 1 ripe banana
- ½ cup rolled oats
- 2 large eggs
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
- Olive oil or butter (for cooking)
Optional add-ins:
- 1 tablespoon protein powder (for extra boost)
- 1 tablespoon flaxseed meal or chia seeds
- Fresh berries or chocolate chips for mix-ins
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Blender or food processor
- Nonstick skillet or griddle
- Measuring cups & spoons
- Spatula
- Mixing bowl (optional)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Blend the batter: In a blender, combine banana, cottage cheese, oats, eggs, cinnamon, baking powder, vanilla, and salt. Blend until smooth and creamy. 🍌✨
- Heat the pan: Lightly grease a skillet or griddle with oil or butter over medium heat.
- Pour & cook: Pour small circles of batter (about ¼ cup each). Cook for 2–3 minutes per side, until golden brown and slightly puffed. Flip gently.
- Repeat: Continue until all batter is used.
- Serve & enjoy: Stack and top with your favorites — sliced bananas, a drizzle of honey or maple syrup, nut butter, or Greek yogurt for extra protein. 🥞
Pro Tips
- Blender Hack: Let the batter rest 5 minutes before cooking for thicker pancakes.
- Make Ahead: Store cooked pancakes in the fridge for 3–4 days or freeze up to 2 months.
- Reheat Tip: Warm in a toaster or skillet — they stay fluffy!
- Flavor Twist: Add cocoa powder or pumpkin puree for seasonal variations.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 4 pancakes | 290 | 22g | 30g | 9g | 4g | 8g |