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

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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.
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.
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.
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.
try these other cottage cheese recipes
more delicious breakfast recipes
- Air Fryer Sausages
- Keto Cinnamon Muffins
- Blueberry Bliss Tropical Smoothie
- German French Toast
- Air Fryer Toast
- Ninja Foodi Breakfast Recipes
📖 Recipe
Cottage Cheese Oatmeal Banana Pancakes
Equipment
Ingredients
- 1⅓ cups rolled oats
- 1 cup full-fat cottage cheese - or 220 grams
- 2 large eggs (at room temperature)
- 1 tablespoon brown sugar (optional)
- 2 ripe bananas
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 1 teaspoon vanilla extract - or seeds scraped from 1 vanilla pod
Instructions
- Blend the rolled oats in a blender until they form a fine flour. Transfer to a bowl and set aside.
- Combine all the ingredients in the order listed in a blender. Add the oat flour and process until smooth, about 30-40 seconds.
- Allow the batter to sit for 5-15 minutes, until thickened slightly.
- Heat oil in a non-stick frying pan over medium heat.
- Cook ⅓ cup portions of the batter in the pan until bubbles form on the surface and the edges turn golden, about 3-4 minutes. Flip and cook the other side until golden brown, approximately 3 minutes.
- Transfer to a plate and serve warm with some maple syrup or your favorite toppings.
Notes
- Don't overmix the batter. Mix the ingredients until combined; about 30-40 seconds is the sweet spot.
- Allow the batter to rest for 5-15 minutes before cooking. This gives the oats time to absorb liquid, resulting in a lighter texture.
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