Description
If you’re looking for a quick, nutritious, and downright delicious way to start your day (or satisfy a snack craving), these Cottage Cheese Banana Oat Pancakes are just what you need. Made with wholesome ingredients like ripe banana, cottage cheese, and oats, they’re naturally sweet, high in protein, and can be on your plate in under 15 minutes!
Perfect for busy mornings, post-workout bites, or even a fun weekend breakfast with the kids—this simple recipe is going to become a regular in your rotation. Let’s dive in!
Ingredients
(Makes About 6 Small Pancakes)
Here’s everything you’ll need:
- ½ cup cottage cheese – full-fat or low-fat both work!
- 1 ripe banana, mashed – the riper, the sweeter!
- 2 large eggs
- ¼ cup oats – quick oats or rolled oats; or swap for almond flour if you prefer low-carb
- ½ teaspoon baking powder – for a bit of lift
- ½ teaspoon cinnamon (optional) – for a warm flavor twist
- Honey or maple syrup, for serving
Optional Toppings: Sliced bananas, berries, chopped nuts, nut butter, or a sprinkle of cinnamon.
Instructions
This recipe is beginner-friendly and comes together in three easy steps:
Step 1: Mix the Batter
In a medium-sized mixing bowl:
- Mash the banana using a fork until it’s smooth with minimal lumps. A super-ripe banana works best here.
- Add cottage cheese and eggs to the bowl, and stir until everything is combined.
- Mix in the oats, baking powder, and cinnamon (if using). Stir gently.
- Let the batter sit for 2–3 minutes while you preheat the skillet. This allows the oats to soak slightly, which helps thicken the batter.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil, butter, or cooking spray.
- Scoop about ¼ cup of batter for each pancake into the skillet. Use the back of the spoon to gently spread into a round shape.
- Cook for 2–3 minutes, or until small bubbles form on top and the edges start to look firm.
- Carefully flip using a spatula, and cook for another 1–2 minutes, until golden brown and cooked through.
Tip: Avoid high heat—these pancakes are delicate and cook best at medium temperature to prevent burning.
Step 3: Serve and Enjoy
Serve your pancakes warm with a drizzle of honey or maple syrup. Add sliced bananas, a dusting of cinnamon, or even a dollop of Greek yogurt on top. Get creative with your toppings and make them your own!
Notes
Use ripe bananas: The riper, the better! They add natural sweetness and mash easily.
Cottage cheese texture: You can use regular or blended cottage cheese. Blending makes the pancakes smoother if you prefer no curds.
Oats tip: Quick oats give a smoother texture; rolled oats offer more bite. Letting the batter rest softens the oats.
Low-carb swap: You can replace oats with almond flour (use 3–4 tbsp) for a lower-carb option.
Make it dairy-free: Use a dairy-free cottage cheese alternative if needed.
Cooking temperature matters: Medium heat is key. High heat may burn the outside while the inside stays undercooked.
Sticking issue? Make sure your skillet is well-greased and non-stick. Let pancakes firm up before flipping.
Custom toppings: These pancakes pair beautifully with Greek yogurt, berries, nut butter, seeds, or a sprinkle of cinnamon.
Make ahead: You can prep the batter the night before and store it in the fridge. Stir before cooking.
Freezer-friendly: Cooked pancakes can be frozen. Let cool, then freeze in a single layer. Reheat in a toaster or skillet.
- Prep Time: 15 minutes
- Cook Time: 7 minutes