Banana Cottage Cheese Pancakes
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Last updated on Apr 24, 2025
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These banana cottage cheese pancakes are absolutely delicious and packed with protein that will help to keep you full all morning long!
It’s funny because I’ve never been a huge pancake fan until a few years ago. I think it’s mainly because my parents rarely made them… we were more of a biscuits and gravy type family.
That said, I’ve been creating healthy pancake recipes for years after discovering protein pancakes. I’ve made so many variations since and recently decided to try making cottage cheese pancakes.
Fair warning: these pancakes are made with cottage cheese which makes them quite dense (and delicious). I personally love the texture and think they’re more filling, but if you’re looking for light and fluffy pancakes, try these Greek yogurt pancakes or my coconut flour pancakes.
Ingredients Needed:
- rolled oats or quick cooking oats
- banana
- cottage cheese
- egg whites
- cinnamon
- baking powder
- chocolate chips – I like using Lily’s chocolate chips because they’re low sugar!
- optional toppings: banana slices, maple syrup, more chocolate chips, etc.
How to Make Cottage Cheese Pancakes
Blend ingredients – Place the oats, banana, cottage cheese, egg whites, cinnamon and baking powder in a blender and blend until smooth. Stir in the chocolate chips.
Cook – Pour the batter onto a preheated, greased skilled and cook until the batter forms little bubbles across the top. It’s ready to flip when you can easily get under the pancake with a spatula. Flip and cook for another 2-3 minutes or until pancake is cooked through.
Top and serve – Top with banana slices, maple syrup and any other toppings you’d like and enjoy!
Tips for Perfect Pancakes
- Re-grease the pan between each batch of pancakes.
- Use a nonstick pan for easy flipping.
- Don’t use a higher heat and think it will cook the pancakes faster… you’ll be left with burnt yet uncooked cakes. Stick to low-medium heat and practice patience!
Storing Leftover Pancakes
I love making these cottage cheese pancakes for meal prep, because they store so well!
Refrigerator – Store any leftover pancakes in an airtight container in the refrigerator for up to one week.
Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months.
To reheat – No matter how you store them, the reheating process is important! I like to heat them in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until pancakes are warm.
More Pancake Recipes to Try
- Blueberry Protein Pancakes
- Healthy Apple Pancakes
- Butternut Squash Pancakes
- Healthy Pumpkin Pancakes
- Banana Pancakes for Babies
- Overnight Oatmeal Pancakes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Banana Cottage Cheese Pancakes
Ingredients
- 1 cup rolled oats, (quick-cooking oats will also work)
- ¼ cup mashed banana, about 1 small banana
- ½ cup cottage cheese
- ½ cup egg whites
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ cup chocolate chips
- Toppings: banana slices, maple syrup, more chocolate chips, etc.
Instructions
- Place all ingredients except the chocolate chips into a blender and blend until smooth. Stir in the chocolate chips and pour batter onto a greased skillet.
- Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 2-3 minutes or until pancake is cooked through.
- Top with banana slices and maple syrup to serve.
Video
Notes
- Inspired by Julie’s Banana Bread Protein Pancakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Ashley McLaughlin.
What’s the quantity of almond milk??
Hi Merin – So sorry about the confusion. There used to be almond milk in this recipe, but I recently tested it again and felt like the almond milk was making the pancakes too soft in the middle, so I omitted it from the recipe. I updated the recipe card, but forgot to update the actual blog. 🙂 I just edited it though. Thanks for catching this!
Hi Brittany. How much almond milk? I don’t see it am I blind? Sorry. Thanks love your recipes
Hi! So sorry about the confusion. There used to be almond milk in this recipe, but I recently tested it again and felt like the almond milk was making the pancakes too soft in the middle, so I omitted it from the recipe. I updated the recipe card, but forgot to update the actual blog. 🙂 I just edited it though. Thanks for catching this!
These didn’t work for me. Despite cooking on a lower heat to give optimal time to cook on the inside, the end result tasted like a gummy bowl of oatmeal with crispy edges. Not sure how other commenters ended up with a positive outcome.
I’d consider trying again but won’t be using oats again as the flour.
So sorry to hear this recipe didn’t work for you, Kristina. Thanks for sharing your experience — it’s super helpful. The gummy texture you mentioned can sometimes happen from oats. Oat flour soaks up more liquid than many other flours, which can lead to a dense, almost gummy texture if there’s too much liquid or not enough structure to balance it out. I’ll have to make these pancakes again to see how they turn out for me. I’ll report back!
Everything stuck to the pan and didn’t cook on the inside
Oh no! So sorry to hear this recipe didn’t work for you. Did you grease your pan before adding the batter? Also, what temperature did you have your pan at? You don’t want to cook pancakes at a high temperature otherwise they’ll burn and not cook in the center.
I made these and added vanilla. Mine didn’t bubble, but I also cooked them on low.
Glad you gave them a try, Hali! Cooking on low might have slowed the bubbling, but hopefully, they still turned out tasty. Thanks for sharing and for leaving a review!