Banana Cottage Cheese Pancakes

4.5

64

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
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.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




64 Comments

  1. 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?

  2. 5 stars
    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.

    1. Yay! I’m so glad these pancakes have been a hit, Melissa! Thanks so much for the review. I so appreciate it!

    1. 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!

  3. 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!

    1. Excellent! I am so glad this recipe is a hit, Kristina. Thank you for sharing your review & star rating, I so appreciate it!

  4. 5 stars
    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.

  5. 5 stars
    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!!

    1. 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!