Banana Cottage Cheese Pancakes
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Published Sep 05, 2015, Updated Jan 31, 2024
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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.
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.
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!
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.
More Pancake Recipes to Try
- Blueberry Protein Pancakes
- Healthy Apple Pancakes
- Butternut Squash Pancakes
- Healthy Pumpkin Pancakes
- Banana Pancakes for Babies
- Overnight Oatmeal Pancakes
- Protein Pancakes
More Recipes with Cottage Cheese
- Cottage Cheese Oatmeal
- Cottage Cheese Cookie Dough
- Roasted Strawberry Cottage Cheese Bowl
- Cottage Cheese Ice Cream
- Tuna Stuffed Bell Peppers
- Cottage Cheese Cookies
- Frozen Cottage Cheese Bark
- Strawberry Cheesecake Smoothie
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Banana Cottage Cheese Pancakes
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
- Inspired by Julie’s Banana Bread Protein Pancakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Ashley McLaughlin.
We loved these pancakes! They’re easy to make and satiating with protein. I’m happy to discover a pancake recipe without using flour.
WOO! This is the best, Michelle. I am so glad you found this recipe and these pancakes turned out great for you. Thank you for sharing your review & star rating, it means so much to me!
Hi, is there any substitute for the oats for T his recipe? ☺️
Hi Amanda! If you don’t want to use the oats, I would recommend my Cottage Cheese Pancakes. They are very similar but made with all purpose or whole wheat flour. Let me know if you give these a try!
Yum, yum, yum! This made about 6 small-ish pancakes for me. It was just enough for two people. They are moist and dense and the chocolate chips compliment the flavor plus feel like a treat! Great recipe, thank you!. I really appreciate it!
WOO! I am happy to hear that you are loving these pancakes, Lioussa. The best way to start the day! Thanks so much for sharing your review + star rating, it means so much to me!
Made these this morning! They are perfect for this rainy morning. I love the flavor and texture of these pancakes!
WOO! I am so glad you gave these a try, Melissa and they turned out great for you. Thanks so much for sharing your review & star rating, I really appreciate it!
Followed recipe exactly and they were delicious. Will definitely be making again as I’m always looking for high-protein breakfasts.
Yay! I am so glad you are enjoying these pancakes. Thank you for coming back and sharing your review + star rating, I appreciate it!
These look like a great option to provide to my particular toddler. Wondering about the eggs, must it be only the egg white?
Hi Michelle! You can use the whole egg. Enjoy!
Hi there!
I’m trying to track my food intake, made these soooo good! Hoping my kids will enjoy them too! However I’m trying to input this recipe into my fitness pal just has you have labeled on your nutrition. And the calories you suggested are not equaling my input. I did add the fat and saturated fat as one fat.. should I maybe remove the saturated fat and just keep the fat content instead?
Hi Britney – It could depend on the brand of ingredients you are using, unfortunately, the calories can change depending on the brand of ingredient. How many calories are you getting?
Is there a substitutions for the banana? I have an allergy
Hi Maddie – If you cannot have banana, I would recommend these Cottage Cheese Pancakes instead. Enjoy!
Sorry, but I don’t understand all these positive comments and I’m surprised at the complete absence of negative ones. I followed the recipe exactly, but all pancakes turned into crepes within a minute, there is just nothing to hold them together. All other similar recipes call for eggs and for a perfectly good reason. More than that, they were inedible as they burned outside but still remained raw inside (I cooked them on law medium heat).
Hi Kathy – I am sorry to hear these did not turn out for you. A few things, what type of cottage cheese did you use? It sounds like you batter was a bit thin causing them to spread a bit too much, also causing the outside to burn before the inside cooked. Your stove might have been a bit hotter, so maybe starting it on low and working your way up is the best way to go. As you mentioned, lots of people are loving this recipe so I hope you give them another try, they are really good if made correctly. 🙂
Yum, yum, yum! This made about 6 small-ish pancakes for me. It was just enough for two people. They are moist and dense and the chocolate chips compliment the flavor plus feel like a treat! Great recipe, thank you!
SO GOOD! Glad you have these a try and they turned out fabulous for you, Heather. Thank you for coming back and sharing your review + star rating, I truly appreciate it!