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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.
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!
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.
Photos by Ashley McLaughlin.
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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!
Can I use a full egg instead of egg whites?
It was very good recipe I love it
I’m so glad these pancakes were a hit, Yemisi! Thanks for the review 🙂
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!
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!