Oatmeal Banana Cottage Cheese Pancakes
High-protein pancakes made without flour. This blender recipe for banana cottage cheese pancakes is healthy, easy, and delicious.
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These oatmeal banana cottage cheese pancakes are fluffy, protein-packed, and come together in minutes—right in your blender! Made with oats instead of flour, they’re naturally gluten-free, and full of fiber to keep you satiated.
As a Registered Dietitian, I love how simple and wholesome they are, yet they taste just as comforting as classic pancakes. Whether it’s a quick weekday breakfast or a weekend treat, this easy, family-friendly recipe is one you’ll want on repeat. Scroll down for important notes on dietary restrictions, cooking tips, and the detailed recipe.
Looking for more healthy pancake recipes? You’ll love my blueberry cottage cheese pancakes or 3-ingredient banana oat pancakes.
Why you’ll love them
- High in protein. With 26 grams of protein per serving, these pancakes help keep you full longer and support muscle recovery.
- No flour. Made with wholesome oats instead of flour, this recipe adds beta-glucan fiber for digestion and heart health, and naturally accommodates wheat-free diets.
- No added sugar. Sweet and delicious without extra sugar to spike blood sugar.
- Made in the blender. Just toss everything in a blender and pour — when healthy eating is this easy, it’s easier to stay consistent.
Want to try volume eating for weight loss? This recipe for oatmeal-banana cottage cheese pancakes makes a huge serving size (5 pancakes each!) without excess calories.
Not a cottage cheese lover?
Don’t worry – this delicious recipe for high-protein pancakes doesn’t taste like cottage cheese. And the batter is blended, so you don’t have to worry about texture.
Cottage cheese adds a lot of protein, a little moisture, and some nice sweet-and-salty balance to this pancake recipe. I can guarantee you and your family will love them, even if you’re not usually a fan of cottage cheese.
Ingredient notes
Scroll down to the recipe card for the full ingredients list and detailed instructions.
- Old fashioned oats: Also known as rolled oats or large flake oats. You can use quick oats or instant oats too, but your measurements won’t be as accurate and you may need to adjust the liquid. Do not use steel cut oats.
- Low fat cottage cheese: I use 2% milkfat cottage cheese, but you can use whatever fat percentage you like.
- Ripe banana: Use a brown and spotty banana for the most sweetness and flavor. It also adds to the moisture – so don’t use a green banana.
- Eggs: Large eggs help bind your ingredients together, give your pancakes structure, and add a boost of protein. You can substitute egg whites if preferred, about 6 tablespoons.
- Baking powder: This will help your pancakes rise and get fluffy.
- Cinnamon: Cinnamon adds a nice flavor to your high-protein banana cottage cheese pancakes.
- Vanilla extract: Vanilla paste works too. I highly recommend using real vanilla extract instead of artificial if you can.
- Salted butter: A little salted butter to grease your pan and add some extra flavor while cooking. You could also use cooking spray, but it doesn’t taste as good.
How to make oatmeal banana cottage cheese pancakes
Step 1: Add all ingredients to your blender. Blend on high until completely smooth.
Step 2: Heat a pan to medium-low and coat with butter.
Step 3: Scoop pancakes onto the pan, about ¼ batter each. Cook pancakes untouched for 3-4 minutes and flip when the tops have lots of bubbles and the bottoms are golden.
Step 4: Carefully flip and continue cooking. Your high-protein banana cottage cheese pancakes are done when both sides are golden and the insides are cooked through.
Topping ideas
- Pat of butter
- Maple syrup
- Fresh berries
- Chia jam
- Banana slices
- Apple butter
- Nut butter
- Hemp hearts
- Chia seeds
Make them a balanced meal
Top with a scoop of vanilla greek yogurt, a tablespoon of natural peanut butter, and a handful of raspberries. This combo will give you the most protein and fiber.
Dietary restrictions
- Gluten-Free: Use certified gluten-free oats to ensure no cross-contamination. If you have Celiac disease, check your country’s stance on oats.
- Lactose-free: Buy lactose-free cottage cheese and swap butter for cooking spray.
- Lower carb: Reduce the amount of oats slightly and add a sprinkle of almond flour.
- Lower Fat: Use fat-free cottage cheese.
- No added sugar: This pancake recipe is free from added sugars already, so just avoid any sugar-containing toppings like maple syrup or jam.
Top tips
- Cook your batter right away. It thickens as it sits, so make sure you’re moving quickly.
- Use a ripe banana. A brown and spotty banana means more moisture and sweetness in your pancakes. Don’t use a green banana if possible.
- Monitor the heat. If your pan is too hot, the outsides will burn and the middle will be raw. Start at medium-low and adjust as needed.
Storage instructions
- Fridge: Store for up to 3 days.
- Freezer: Store for up to 3 months.
- Re-heat: Re-heat in the toaster.
These oatmeal-banana cottage cheese pancakes work great as a make-ahead breakfast. Make a few batches at once for meal prep, and store for later. Keep toppings separate and add right before eating.
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Frequently asked questions
This recipe makes about 10 medium-sized pancakes.
Nope! You won’t taste the cottage cheese in these tasty high-protein pancakes.
Unfortunately this recipe works best with a blender.
All you need to make your pancakes fluffier is a slightly thicker batter. Let it rest for 5-minutes, or add an extra sprinkle of oats and re-blend.
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.
Oatmeal Banana Cottage Cheese Pancakes
Ingredients
- 1 cup old fashioned oats
- 1 cup low fat cottage cheese
- 1 ripe banana
- 2 large eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 tsp vanilla extract
For Cooking
- salted butter
Equipment
- large non-stick pan
Instructions
- Add all ingredients to your blender. Blend on high until completely smooth, about 30-45 seconds. Scrape down the sides as needed.
- Heat a large non-stick pan to medium-low heat. Coat the pan with butter.
- Scoop about ¼ cup of batter onto the pan to form each pancake. Repeat until you run out of room, leaving space between pancakes.
- Cook pancakes untouched for 3-4 minutes, or until the tops form many small bubbles and the edges darken.
- Flip carefully, and cook for an additional 2-3 minutes. They're done when both sides are golden brown and the insides are cooked through. Repeat until all batter has been used, adding more butter as needed.
- Serve with toppings of choice and enjoy!
Notes
- Store in the fridge (3 days) or freezer (3 months).
- Re-heat in the toaster.
- For thicker batter, let it rest an extra 5 minutes or blend in an extra sprinkle of oats.
How many servings does it make?
Two servings!
These are very tasty! I’ve been looking for another great source of protein for breakfast in the morning. Yours looks so much fluffier than when I make them. I can’t figure out why. Any thoughts? I follow the recipe exactly. I do not put banana in it though, do you think that might be why?
My kids absolutely LOVE these, a great freezer pull for a busy weekday morning.
Really great recipe. I’ve made a lot of cottage cheese based pancakes that end up too soft to turn easily, even when the cooked side is practically burnt. These flipped like a dream. They also work well with fat free ricotta instead of cottage cheese.
Only downside was I’m sure I lost an additional pancake to the blender. Has anyone tried grinding the oats into flour and then mixing in a bowl?
Absolutely delicious!
Hello, what’s the serving size per person
Hello! It depends on the size of your pancakes, but half the recipe is one serving!
Amazing
I didn’t have any bananas so I substituted 1/2 C. Pumpkin puree. They were delicious. I topped them with 1 C. Frozen blueberries that I put in the microwave for 30 seconds. The lightly sprinkled powdered sugar (3T) on top. Thanks for the recipe. I am trying to get more protein in my diet earlier in the day.
Made them this morning. Loved them great taste 👌
Loved this recipe! I had to use unsweetened apple sauce because I didn’t have a banana. Will definitely be making these again. Thank you.
These were delicious! But mine were very thin. Yours looked bigger & fluffy.
Still I’m happy to have a healthy high protein pancake!
Quite delicious! We added in some blueberries.
These were SOO easy to make and delicious!!! I added blueberry’s to mine and a little bit more cinnamon and it was just to my liking! and on the plus side I only have a 2 dish cleanup for this meal, Love it!
Love these!! Mine were flat, not fluffy. Any suggestions to fix this the next time I make them because they were a crowd pleaser!
I made a vs. of this today and it was SO good xo