1. Can I prepare these pancakes ahead of time?

Yes! These pancakes will keep in the fridge for 3 days. Microwave or skillet cook for a few seconds to warm up.

2. Can I freeze them?

Absolutely! Once cool, freeze the pancakes in a single layer, then transfer them to an airtight container. In the freezer, they’ll last 2 months. To reheat, toast or microwave them.

3. Can I make these vegan?

This recipe uses eggs and cottage cheese for most of its structure and protein, so you could experiment with flax eggs instead of eggs and cottage cheese with something like almond or coconut yogurt, but we haven’t tested it. The texture could be slightly different.

4. Can I skip the oats?

You can also swap the oats for almond flour or all-purpose flour (if you are not gluten-free). Vary the quantity to get the correct consistency for the batter

5. I don’t have a blender. Can I still make these?

Yes! Simply mash the bananas in a bowl and whisk all the ingredients together, and you’ll have a pretty smooth batter. The pancakes might be a bit chunkier, but they are just as tasty.

Quick Banana Cottage Cheese Pancakes

Ingredients

These pancakes require just 7 simple ingredients, most of which you probably already have in your pantry or fridge. Here’s the full list:

Ripe bananas (2 medium-sized; about 1 cup mashed): For natural sweetness and moisture.
Cottage cheese (1/2 cup, low-fat or full-fat): Adds creaminess and protein.
Eggs (2 large): Help bind the pancakes and give them structure.
Rolled oats or oat flour (1/3 cup): Acts as a base and keeps the pancakes gluten-free.
Baking powder (1 teaspoon): Helps make the pancakes light and fluffy.
Vanilla extract (1 teaspoon): Adds a hint of sweetness and aroma.
Cinnamon (1/2 teaspoon, optional): For a warm and cozy flavor boost.

Optional Add-ins

Chopped nuts: Add some crunch with pecans, walnuts, or almonds.
Chocolate chips: Because who doesn’t love a little chocolate in their pancakes?
Blueberries or chopped strawberries: Fold in some fresh fruit for bursts of fruity flavor.

Required Equipment

Before you start cooking, make sure you have the following kitchen essentials ready:

A blender or immersion blender to blend the batter until smooth.
A non-stick skillet or griddle for easy flipping.
A spatula to turn the pancakes.
A measuring cup and spoons to ensure accuracy.

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Instructions

Here’s how to prepare these yummy banana cottage cheese pancakes:

Step 1: Blend the Batter

Combine bananas, cottage cheese, eggs, oats, baking powder, vanilla extract and cinnamon (if using) in a blender.
Add the milk and blend on high until the mixture is smooth and creamy. It should have the consistency of traditional pancake batter. If it’s too thick, you can also add a splash of water or milk.

Step 2: Preheat the Skillet

Heat a non-stick skillet over medium heat
Smear a little butter, oil or cooking spray around the bottom of the pan.

Step 3: Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet to form each pancake.
Cook for 2 to 3 minutes, until small bubbles form across the surface and the edges begin to set.
Flip with a spatula and cook for an additional 2 to 3 minutes, until golden brown.

Step 4: Serve and Enjoy

Layer the pancakes on a plate and top with your favorite toppings. Serve warm—enjoy immediately!

Notes

How to Serve Banana Cottage Cheese Pancakes

It is also very versatile to serve these pancakes. There are many toppings and pairings you can use:

Classic toppings: A splash of maple syrup, a spoonful of Greek yogurt, or a dusting of powdered sugar.
Nutty and crunchy: Stir in almond butter, crushed nuts or toasted coconut for crunch.
Fruitful: Add sliced bananas, mixed berries or caramelized apples on top.
Decadent: Drizzle melted dark chocolate chips, or smear peanut butter on the pancakes for a dessert-like treat.
On the side: Serve with scrambled eggs or turkey bacon for a protein-rich breakfast.

Nutrition Information

Serving size: 1 serving (3-4 pancakes)
Calories: 250
Protein: 12g
Carbohydrates: 26g
Sugar: 8g (natural sugars from bananas)
Fat: 10g
Fiber: 3g
Sodium: 250mg

Author: Susan M
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free