These cottage cheese protein pancakes are sweetened with banana and studded with chocolate chips. They’re absolutely delicious while still giving you a protein punch that will keep you full all morning!
Sunday morning = pancakes.
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. Anyhow, my love for pancakes started a few years ago when I tired protein pancakes. I’ve made so many different protein pancakes. I go through phases where it’s all I want for breakfast.
I usually just make flourless pancakes with protein powder, banana and egg whites, but this summer I was going through old posts and found this one about protein pancakes. Reading it reminded me of Julie’s banana bread protein pancakes and I decided to make a batch with chocolate chips, egg whites and Friendship cottage cheese (the only cottage cheese I buy). The pancakes turned out to be insanely delicious so I thought I’d share the recipe.
I should note that these aren’t light and fluffy pancakes. They’re pretty dense and kind of chewy, but I really like the texture and find that they’re more filling because of it. Isaac and I both commented several times about how hearty and satisfying they are. As expected, the banana flavor with the melty chocolate chips is perfection.
You can leave the chocolate chips out, but really why would you? 😉Print
These healthy banana pancakes are made with cottage cheese and egg whites so they’re packed with protein and insanely filling.
- 1 cup oats (rolled oats or quick-cooking oats will work)
- 1 banana
- 1/2 cup cottage cheese
- 1/4 cup egg whites
- 2–3 Tablespoons almond milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 cup mini chocolate chips (I used Enjoy Life)
- Toppings: banana slices, maple syrup, more chocolate chips, etc.
- 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.
Inspired by Julie’s Banana Bread Protein Pancakes.
- Serving Size: 3 pancakes
- Calories: 349
- Sugar: 27g
- Fat: 12g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 16g
Keywords: banana pancakes
I hope your Sunday is off to a great start! Isaac parents got a new puppy so we’re headed over to meet her!