Banana Cottage Cheese Pancakes Recipe | Clean, Simple, and Naturally Sweetened

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Banana Cottage Cheese Pancakes Recipe | Easy and Delicious Healthy Option

These are light but filling, balanced for breakfast or post-workout. Cottage cheese keeps them moist; a quick blend gives you a smooth batter, or go bowl-mixed for a rustic texture. Nothing fussy, just timing, heat control, and a nonstick pan.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3 8–10 small pancakes

Course: Breakfast, Snack

Cuisine: American

Calories: 330

Ingredients Method Video Notes

Ingredients

  

• 2 ripe bananas spotty, medium, mashed or blended
• 1 cup 225g cottage cheese (small curd works best)
• 2 large eggs
• ½ cup 60g quick oats or ½ cup (65g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda skip if using only oats
• ½ tsp vanilla extract
• Pinch of fine salt
• 1-2 tsp sugar or maple syrup optional; adjust to taste
• Butter or neutral oil for the pan

Optional add-ins (choose 1–2): ¼ tsp cinnamon, 1 tbsp flaxseed meal, a handful of blueberries, or 2 tbsp mini chocolate chips.

Allergen notes: Contains dairy and egg; contains gluten if using all-purpose flour. For gluten-free, use certified GF oats; for egg-free, see “What Could Go Wrong & How To Avoid It” for a tested swap.

Method

 

Mix the wet

1. In a medium bowl, whisk bananas, cottage cheese, eggs, vanilla, and sweetener (if using) until mostly smooth. (Or blend 10–15 seconds for an ultra-smooth batter.)

Add the dry

1. Sprinkle oats or flour, baking powder, baking soda (if using flour), salt, and any spices over the top. Fold just until combined. Batter should be thick but spoonable. Add 1-2 tbsp milk or water if it stands up in peaks.

Heat the pan

1. Preheat a nonstick skillet over medium for a full 2–3 minutes. Lightly film with butter or oil; you want a quiet sizzle on contact, not smoke.

Cook

1. Scoop ~¼ cup batter into each pancake. Cook 2-3 minutes until edges look set and small bubbles appear; flip and cook for 1-2 minutes more. Drop the heat if they brown too fast before setting.

Hold & serve

1. Keep the finished pancakes on a wire rack in a 90–100°C (200–210°F) oven while you finish the batch. Serve warm.

Video

Notes

• The banana should be really ripe for the best sweetness and flavour.
• If you like smooth pancakes, blend the batter for a few seconds before cooking.
• Leftovers keep well in the fridge for 2-3 days. Just reheat them in a toaster or skillet.

Tips & Tricks

• How to keep banana pancakes from falling apart: Don’t rush the first side; wait for dry edges before flipping.
• Protein pancakes without protein powder: Cottage cheese + eggs do the heavy lifting; oats add body without a chalky taste.
• Pan temperature for cottage cheese pancakes: Medium heat keeps sugars from scorching while centers set.
• Prevent gummy interiors: Batter too wet? Fold in 1–2 tbsp extra oats or flour and rest 5 minutes to hydrate.
• Boost red fiber and satiety: Stir in 1 tbsp flaxseed meal or chia; add 1–2 tsp extra liquid if the batter tightens.
• Even browning: Wipe and lightly re-grease the pan between batches to prevent burnt butter spots.
• Make-ahead freezer pancakes: Cool on a rack, freeze in a single layer, then bag. Reheat in a toaster or dry skillet.

how to freeze pancakes

Serving suggestions

• High-protein breakfast plate: Stacked with Greek yogurt, fresh berries, and a drizzle of warm maple syrup.
• Kid-friendly toppings for banana pancakes: Peanut butter, sliced strawberries, and a light honey drizzle.
• Brunch board idea: Serve mini pancakes with blueberry compote, toasted pecans, and vanilla whipped cream.
• Light savory twist: Add a pinch of salt, top with ricotta, black pepper, and a thread of olive oil.

homemade berry compote recipe

Seasonal Variations & Flavor Twists

• Spring banana pancakes with lemon and blueberries: Fold in lemon zest and fresh blueberries; finish with a lemon-yogurt sauce.
• Summer tropical cottage cheese pancakes with coconut: Swap 2 tbsp flour for desiccated coconut; top with mango and passion fruit.
• Autumn cinnamon banana pancakes with apple compote: Add ½ tsp cinnamon + a pinch of nutmeg; serve with the warm apple topping.
• Winter banana nut pancakes with dark chocolate: Stir in chopped walnuts and a few dark chips; dust with cocoa.
• Gluten-free banana oat pancakes (no flour): Use only certified GF oats; blend for a smooth batter; rest for 5-10 minutes.
• No-added-sugar pancakes for toddlers: Skip sweeteners; rely on ripe bananas and serve with warmed mashed berries.

 “apple compote,” “mango salsa,” or “gluten-free pantry” 

What Could Go Wrong And How To Avoid It

• Pancakes too wet or raw inside: Batter likely over-hydrated (big bananas, very moist cottage cheese). Fix with 1-2 tbsp oats/flour and a 5-minute rest. Lower the heat and extend the cook time by 30–60 seconds per side.
• Burning before setting: Pan too hot. Preheat on medium, not high; wait for a quiet sizzle, not smoke.
• Rubbery texture: Overmixed flour develops gluten. Fold just to combine; switch to oats for a gentler crumb.
• Fall apart on flip: Flipping too early or using too much add-in fruit. Make smaller pancakes; keep blueberries minimal and well-distributed.
• Egg-free option: Replace each egg with 1 tbsp ground flax + 2½ tbsp water (rest 10 minutes). Add ¼ tsp baking powder for extra lift.
• No blender, lumpy curds: Mash bananas until very smooth; whisk cottage cheese to break curds before combining.

Nutrition (approx., per 1 of 3 servings; oat version)

• ~330 kcal • 19g protein • 42g carbs • 10g fat • 4g fiber • ~260 mg sodium
  (Varies with add-ins and syrups.)

Final Thoughts

These pancakes are about balance: banana for moisture and aroma, cottage cheese for protein and tenderness, just enough starch to bind. Keep the heat moderate, resist the urge to overmix, and let the first side really set. From there, you can steer them in any seasonal direction without losing the core texture.