Fluffy Banana Cottage Cheese Pancakes – High-Protein, No-Flour Breakfast You’ll Love
Molly
These fluffy banana cottage cheese pancakes are a wholesome breakfast favorite—soft, protein-packed, and naturally sweet. Made without flour or refined sugar, they’re perfect for meal prep, post-workout refueling, or family brunches. Quick to blend, easy to freeze, and toddler-approved!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 pancakes
Calories 290 kcal
- 2 ripe bananas medium-sized
- 1 cup cottage cheese full-fat or low-fat
- 2 large eggs
- ½ cup rolled oats
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- Butter or oil for cooking
Mash or Blend: In a bowl, mash bananas until smooth. Add cottage cheese and eggs. Whisk to combine. Stir in oats, cinnamon, baking powder, vanilla, and salt. OR blend all ingredients in a blender for smoother batter.
Heat Your Skillet: Warm a nonstick skillet over medium-low heat and grease lightly.
Scoop & Cook: Pour 1/4 cup of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and edges are set. Flip and cook 1–2 minutes more until golden.
Serve Warm: Top with fresh banana slices, peanut butter, yogurt, or maple syrup.
Molly’s Secret Tips for Fluffy Banana Cottage Cheese Pancakes
1. Use a ripe banana for natural sweetness: Overripe bananas are key to adding that rich, naturally sweet flavor without needing added sugar. The riper the banana, the more caramelized and intense the flavor—perfect for high-protein breakfast pancakes.
2. Blend until smooth for a better texture: To get that fluffy, cloud-like consistency, blend the cottage cheese, banana, and eggs until silky smooth. This eliminates lumps and gives these no-flour pancakes a seamless texture you’ll love.
3. Let the batter rest for 5 minutes: This helps the oats (if using) soften slightly and creates a thicker, more cohesive batter that holds together beautifully on the skillet. If using oat flour or almond flour, this step still helps with better binding.
4. Cook low and slow: High-protein pancake recipes can brown quickly due to the natural sugars and cheese. Use medium-low heat and a nonstick skillet for golden edges and a tender middle that won’t burn or fall apart.
5. Add vanilla and cinnamon for flavor depth: A touch of vanilla extract and ground cinnamon complements the banana and makes these healthy pancakes taste like banana bread in pancake form.
6. Don’t flip too soon: Wait until the edges are set and you see several bubbles forming in the center before flipping. This ensures your protein banana pancakes stay fluffy and intact.
7. Freeze for meal prep success: These banana cottage cheese pancakes are freezer-friendly! Just let them cool completely, separate layers with parchment paper, and store in a zip-top bag. Reheat in a toaster or microwave for a fast high-protein breakfast on busy mornings.
8. Use full-fat cottage cheese for richness: If you want the best texture and flavor, go with full-fat or 2% cottage cheese. It melts better and makes these no-flour pancakes even more satisfying.
9. Top with purpose: For a well-balanced protein-packed breakfast, add Greek yogurt, a sprinkle of hemp seeds, or a few berries. If you're craving something sweet, a drizzle of maple syrup or almond butter pairs perfectly.
These fluffy banana cottage cheese pancakes aren’t just a high-protein breakfast idea—they’re a crave-worthy, no-fuss way to fuel your day.Keyword banana pancakes with cottage cheese and oats, blender banana cottage cheese pancakes, easy high protein breakfast ideas, fluffy banana cottage cheese pancakes, gluten free banana cottage cheese pancakes, healthy banana oat pancakes, high protein banana pancakes, no flour banana pancakes, sugar free pancakes for kids, toddler friendly breakfast recipes
