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Banana Cottage Cheese Pancakes Recipe
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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
Cook Time 15 minutes
Total Time 25 minutes
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.