Banana Cottage Cheese Pancakes
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Published Sep 05, 2015, Updated Sep 20, 2023
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These cottage cheese pancakes are sweetened with banana and studded with chocolate chips. They’re 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, my love for pancakes grew after discovering protein pancakes. I’ve made so many variations since and recently decided to try making pancakes with cottage cheese as the source of protein!
Fair warning: these are dense pancakes. 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 For Banana Cottage Cheese Pancakes:
- rolled oats or quick cooking oats
- banana
- cottage cheese
- egg whites
- almond milk – I used unsweetened almond milk, but any milk should work!
- 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, almond milk, 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
More Recipes with Cottage Cheese
- Cottage Cheese Oatmeal
- Cottage Cheese Cookie Dough
- Roasted Strawberry Cottage Cheese Bowl
- Cottage Cheese Ice Cream
- Tuna Stuffed Bell Peppers
- Cottage Cheese Cookies
- Frozen Cottage Cheese Bark
- Strawberry Cheesecake Smoothie
Banana Cottage Cheese Pancakes
Ingredients
- 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 chocolate chips
- Toppings: banana slices, maple syrup, more chocolate chips, etc.
Instructions
- Blend: 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: 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.
- Add toppings and enjoy: 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.
Hi! I wanted to make these for my one year old! Any recommendations on modifications – like for chocolate chips, would fruit be ok or change texture?
Hey Melina- I think fruit would be a great modification!
I can’t say enough about these. I make them every other week. They don’t even need syrup! I never liked cottage cheese and low and behold now I do! Thank you for this gem.
Yay! I’m so glad these pancakes have been a hit, Melissa! Thanks so much for the review. I so appreciate it!
It was very good recipe I love it
I’m so glad these pancakes were a hit, Yemisi! Thanks for the review 🙂
Can I use a full egg instead of egg whites?
I had the same question. Will a full egg instead of just egg whites, ruin the recipe?
Hi Becca – Yes, that should work. I would recommend using 2 eggs. Enjoy!
Would there be a good substitute for the oats? They look yummy!
Hi, Elizabeth! You can try my Almond Flour Pancakes or Coconut Flour Pancakes if you prefer. However, substituting the oats for flour should be fine, but hasn’t been tested so I’m not sure how much flour to recommend. I’d start with 3/4 cup all-purpose flour and see how the batter turns out from there!
Hello,
Would it be okay to use whole eggs instead of just the whites? If yes, how many?
Thank you.
Sure, that should work. I would recommend using 2 eggs. Enjoy!
These were so good! I didn’t use chocolate chips, but they were fine without them! My daughter doesn’t like the taste of most meat, so this helps her get in some extra protein. These will definitely be a biweekly menu item!
Excellent! I am so glad this recipe is a hit, Kristina. Thank you for sharing your review & star rating, I so appreciate it!
I also bake these in silicone
muffin liners (or parchment) with lots of choc. chips or chunks and top off with pumpkin seeds. Bake for about 20 minutes at 350. A great high protein muffin fix! Chocolate adds just enough sweetness.
If I dont have egg whites, could I just do it with eggs?
Sure – I would recommend using 2 eggs. Hope you enjoy this recipe!
These were a huge hit for my girls at breakfast this morning. They’re suckers for chocolate with breakfast 😉 –I mean, who can blame them?!–and I’m sold on the real ingredients, no added sugar, and high protein to keep bellies full!! Thanks!!
WOO! I am so excited to hear that these pancakes are a hit for you and your family, Erica. Thank you of much for sharing your review + star rating, I really appreciate it!