Banana Cottage Cheese Pancakes

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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.

Stack of banana chocolate chip pancakes topped with banana slices and maple syrup.

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

Cinnamon, banana, cottage cheese and oats in a blender.

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.
Blender of pancake batter with chocolate chips thrown in.

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!

Chocolate chip pancakes in a frying pan.

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. 

Stack of banana chocolate chip pancakes topped with banana slices and maple syrup.

More Pancake Recipes to Try

More Recipes with Cottage Cheese

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.50 from 57 votes

Banana Cottage Cheese Pancakes

These healthy cottage cheese pancakes are made with banana, oats, cottage cheese and egg whites. They're packed with protein and insanely filling.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

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

Nutrition

Serving: 3pancakes w/o chocolate chips | Calories: 435kcal | Carbohydrates: 70g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Fiber: 10g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: banana pancakes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

Photos by Ashley McLaughlin.

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating




64 Comments

  1. 5 stars
    OMG, these pancakes were soooo good! Even hubby loved them! Love that it has a good balance of fat, carb and protein and chocolate is always a good idea!

    1. Woo! This makes me so happy to hear, Christy! Thanks for making these pancakes and coming back to leave a review. I really appreciate it.

    1. Hey Katie – This recipe isn’t showing up as “dairy-free” on my end. Where did you see it noted as dairy-free?

  2. 5 stars
    These are seriously the best pancakes I’ve had in a while – with or without the chocolate chips. Love the extra kick of protein too!

  3. 5 stars
    made these with cream cheese and chia instead of egg, didn’t need the mixer 🤣 very good and thanks for the recipe

    1. So glad these pancakes turned out for you with those subs you made!! Thanks for sharing and for coming back to leave a review. I so appreciate it. 🙂

    1. Woo!! So glad these pancakes were a hit with your family, Janice. Thanks for making them and for coming back to leave a review. I so appreciate it!

    2. 5 stars
      Made these today and they were so well received by the family. I substituted the chocolate chips with sultanas as I was making them for my daughter’s breakfast. My usually picky 16 month old devoured 4! (Along with a bowl of your peach overnight oats). I will definitely be making these again.

      1. Yay!! That makes me so happy to hear, Clare. I’m glad these pancakes were a hit with the fam! Thanks for coming back to leave a review. I so appreciate it!

  4. 5 stars
    So delicious! Will definitely be putting this in the rotation for breakfast! With 4 hungry kids, recipes like this that are healthy AND keep them full are a must! Thanks!!

    1. Yay! That makes me so happy to hear. I’m glad this recipe was a hit with your kiddos. Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂

    1. Woo-hoo!! That makes me so happy to hear, Yvette. I am so glad you’re loving this recipe. Thank you for coming back to leave a comment and star rating, I so appreciate it! <3

  5. I personally prefer tasty, dense, pancakes which will keep my tastebuds happy and my stomach from growling – and these would do both those easily! Loving the combo!