Healthy Banana Cottage Cheese Pancakes
These pancakes are ultra-fluffy, lightly sweet, and tender inside with golden edges. Cottage cheese melts into the batter, giving a creamy texture without tasting “cheesy.” Great for kids, meal prep, and post-workout mornings.These are perfect for a healthy Mediterranean-friendly breakfast or brunch.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings:2
Ingredients
1 ripe banana (medium–large)
½ cup cottage cheese
2 large eggs
½ cup oat flour
1 tsp baking powder
½ tsp vanilla extract
Pinch of salt
Oil or butter, for cooking
Optional add-ins :
½ tsp cinnamon
1 tbsp honey or maple syrup (if you want sweeter pancakes)
Blueberries or chocolate chips (fold in after blending)
Instructions
Blend the Batter
Add banana, cottage cheese, eggs, oat flour, baking powder, vanilla, and salt to a blender.
Blend until completely smooth and thick (about 20–30 seconds).
Rest the Batter
Let the batter rest for 5 minutes so the oats absorb moisture.
Cook the Pancakes
Heat a non-stick pan over medium-low heat.
Lightly grease with oil or butter.
Pour 2–3 tbsp batter per pancake.
Cook 2–3 minutes until bubbles form and edges set.
Flip gently and cook another 1–2 minutes until golden.
Serve Warm
Stack and serve immediately with your favorite toppings.
Best Toppings
Greek yogurt + honey
Fresh berries or sliced banana
Almond butter or peanut butter
Chopped walnuts or pistachios
Light maple syrup drizzle
Tips for Extra Fluffy Pancakes
Use a very ripe banana (brown spots = sweeter & softer).
Keep heat low to medium-low—high heat makes them dense.
Don’t press pancakes after flipping.
If batter thickens too much, add 1–2 tbsp milk.
Storage & Meal Prep
Fridge: Store cooked pancakes up to 3 days
Freezer: Freeze with parchment between pancakes (up to 1 month)
Reheat: Pan or microwave for 20–30 seconds
Nutritional Information
Calories: ~280 kcal
Protein: ~18 g
Carbs: ~26 g
Fat: ~11 g
Fiber: ~4 g