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

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Banana Cottage Cheese Pancakes Recipe | Easy and Delicious Healthy Option

I came up with these banana cottage cheese pancakes on a lazy Sunday when I had one overripe banana and half a tub of cottage cheese sitting in the fridge. I mixed them on a whim, and honestly, it turned into one of the softest, fluffiest breakfasts I’ve ever made. The banana keeps them naturally sweet, while the cottage cheese adds a creamy texture and a boost of protein perfect for slow mornings or post-workout fuel.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 pancakes

Course: Breakfast, Snack

Cuisine: American

Calories: 230

Ingredients Method Video Notes

Ingredients

  

• 1 ripe banana
• ½ cup cottage cheese
• 2 large eggs
• ½ cup oat flour or blended rolled oats
• ½ tsp baking powder
• ½ tsp cinnamon optional
• ½ tsp vanilla extract
• Pinch of salt
• 1 tsp honey or maple syrup optional
• Butter or oil for cooking

Method

 

1. Mash the banana in a large bowl until smooth; a few small chunks are fine for added texture.
2. Stir in the cottage cheese, eggs, and vanilla, mixing until combined.
3. In another bowl, whisk together oat flour, baking powder, salt, and cinnamon.
4. Add the dry ingredients to the wet mix and stir gently until just blended. Don’t overmix. The batter should be slightly thick but pourable.
5. Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
6. Pour about ¼ cup of batter per pancake and cook for 2–3 minutes, until bubbles form on the top.
7. Flip carefully and cook on the other side until golden brown.
8. Keep the cooked pancakes warm on a plate or in a low oven while you finish the batch.

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.

Seasonal Variations

• Summer: Add fresh berries or top with Greek yogurt and honey.
• Autumn: Mix in a bit of pumpkin purée or a pinch of nutmeg.
• Winter: Try mashed pear or apple instead of banana for a cozy twist.
• Spring: Add lemon zest or blueberries for a light, fruity vibe.

Serving Suggestions

• Serve warm with sliced bananas and a drizzle of maple syrup.
• Top them with peanut butter and cinnamon for a high-protein breakfast.
• Pair with a side of scrambled eggs or a smoothie for extra fuel.
• For dessert-style pancakes, add dark chocolate chips or a spoonful of Nutella.

Tips & Tricks

• If the batter feels too thick, add a splash of milk to loosen it up.
• Don’t cook on high heat; slow and steady gives you golden edges and soft centres.
• Use small pancakes for easier flipping.
• You can replace oat flour with almond flour for a lower-carb version.
• Blend everything if you want a smooth, fluffy texture instead of rustic chunks.

Nutrition (per 2 pancakes)

• Calories: ~230
• Protein: 15g
• Carbohydrates: 22g
• Fat: 8g
• Fibre: 2g