Make these fluffy cottage cheese, oatmeal and banana pancakes for an easy, tasty, protein-packed and healthy breakfast.

A close-up image of a stack of pancakes topped with melting butter, fresh raspberries, and drizzled with golden syrup.

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I'm all about protein-packed breakfasts these days. With approximately 26 grams of protein per serving, these cottage cheese pancakes are an absolute yes!

Nothing beats avoiding sugar spikes and staying full for longer—it’s the best feeling ever!

ingredients

rolled oats - use certified gluten-free oats to ensure this recipe is safe for those with gluten sensitivities or celiac disease.
full-fat cottage cheese.
2 large eggs (at room temperature).
ripe bananas.
cinnamon.
baking powder, baking soda, and a pinch of salt.
vanilla extract - or seeds extracted from 1 vanilla pod.

how to make

Blend the rolled oats to flour then set aside. Next, blend all the ingredients in the order listed. Combine all the remaining ingredients in the blender in the order listed.

Add the oat flour and process until smooth, about 30-40 seconds. Let the batter rest for 5-15 minutes to thicken slightly.

Oatmeal pancake batter inside a blender.

Heat a little oil in a non-stick pan over medium heat. Ensure your pan is hot but not smoking. A medium heat setting allows the pancakes to cook evenly and rise without burning.

Cook ⅓ cup portions of the batter until bubbles form on the surface and the edges turn golden, about 3-4 minutes. Flip and cook the other side for around 3 minutes, until golden brown.

Resist the urge to flatten the pancakes with a spatula, as this will deflate them. Once cooked, transfer the pancakes to a plate and serve warm with some maple syrup, honey, berries, or your favourite toppings.

Pouring maple syrup over a stack of pancakes.

tips for making fluffy cottage cheese oatmeal pancakes

One of the first tips I ever learned when making pancakes is that ensuring the leavening agent is fresh is key. This helps the pancakes rise and become fluffy.

Don't overmix the batter. Mix the ingredients until combined; about 30-40 seconds is the sweet spot. Overmixing can develop gluten, making the pancakes dense.

Another common mistake is not allowing the batter to rest. I know I have been guilty of this before! Allow the batter to rest for 5-15 minutes before cooking. This gives the oats time to absorb liquid, resulting in a lighter texture.

An overhead picture of oatmeal pancakes served with maple syrup, butter, and berries.

refrigeration

Allow the pancakes to cool completely before storing. Place them in an airtight container or resealable bag and store them in the fridge for 3-4 days.

To reheat, just warm them in the microwave or toaster for a few minutes, or reheat them in a skillet.

freezing

Let the pancakes cool completely then stack them with parchment paper between each pancake to prevent sticking. Store in a freezer-safe bag or container for up to 2 months.

Reheat them directly from frozen in a skillet, toaster, or microwave.

A close-up of banana oatmeal pancakes on a fork, ready to be eaten.

try these other cottage cheese recipes

more delicious breakfast recipes

Enjoy making this recipe! Be sure to give it a review ⭐ below, I love hearing from you!

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Cottage Cheese Oatmeal Banana Pancakes