Banana Cottage Cheese Oat Pancakes

Banana cottage cheese oat pancakes are blender pancakes made with just a handful of ingredients — oats, banana, cottage cheese, eggs, and a few pantry staples. One batch comes out to around 36g of protein, no added fat, nothing complicated.

The banana keeps things naturally sweet, so you don’t need much sugar. Blend everything, wait 10 minutes for the batter to thicken, and cook on a dry skillet. Good breakfast ideas with cottage cheese tend to be quick, and this one genuinely is.

One thing to know: these are a bit denser than standard pancakes. Not heavy, but not diner-fluffy either. That’s just what cottage cheese pancakes made with oats are — filling and satisfying rather than light and airy.

Why You’ll Love This Recipe

• Everything goes in the blender. No separate bowls, no whisking — you blend the batter, wait 10 minutes, and cook. Cleanup is minimal.
• High protein without protein powder. One batch has around 36g of protein from eggs and cottage cheese alone.
• No oil or butter in the pan. The batter is moist enough to cook on a dry non-stick skillet without sticking.

Ingredients and Substitutes

• Eggs. Bind the batter and add the protein.
• Rolled oats. Give the pancakes structure and body. Quick oats work too.
• AP flour. A small amount for extra structure and to help absorb the extra moisture from the banana.
• Banana. Adds natural sweetness and moisture. Use a ripe one — the riper it is, the sweeter the pancakes.
• Sugar. Just a small amount to round out the sweetness.
• Cottage cheese. The main protein source and what keeps the pancakes moist. Full-fat or low fat both work.
• Baking powder. Gives the batter a little lift.
• Cinnamon. Warm background flavour that works well with banana. Optional, but recommended.
• Salt. Balances the sweetness. Don’t skip it.

Step-by-Step: How to Make Banana Cottage Cheese Oat Pancakes

1. Blend. Add the eggs, cottage cheese, banana, rolled oats, flour, sugar, baking powder, cinnamon, and salt to a blender. Blend until completely smooth — no oat pieces should be visible.
2. Rest. Let the batter sit for 10 minutes. The oats and flour will absorb the moisture from the banana and the batter will thicken noticeably. Don’t skip this — a thin batter won’t hold its shape in the pan.
3. Heat the pan. Warm a non-stick skillet over medium to medium-low heat. No oil or butter needed.
4. Cook. Add about 2 tablespoons of batter per pancake. Cook until bubbles form on the surface and the edges look set — the top should no longer look wet or glossy.
5. Flip. Flip carefully and cook for another 1 to 2 minutes, until lightly golden on the bottom and cooked through.
6. Serve. Plate straight away with your toppings of choice.

Tips for Success

• Don’t rush the rest time. 10 minutes makes a real difference — the batter goes from pourable to scoopable, and the pancakes hold their shape much better in the pan.
• Keep the heat medium-low. These pancakes are denser than regular ones and need a little more time to cook through. Too high and the outside browns before the inside sets.

Storage

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over low heat for a minute or two per side, or in the microwave for 30–40 seconds.

Banana Cottage Cheese Oat Pancakes

High-protein blender pancakes with a banana, cottage cheese, and oats. Ready in under 25 minutes.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Rest Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Breakfast

Cuisine: International

Keyword: Banana, Cottage Cheese, High Protein, Oats, pancakes

Servings: 1 serving

Calories: 606kcal

Author: Marcin Skrzypiec

Ingredients

• 2 large eggs ~100 g
• 1/2 cup rolled oats 50 g
• 2 tablespoons AP flour 15 g
• 1 banana medium, ripe, 100 g
• 1.5 teaspoons sugar 7 g
• 1/2 cup low-fat cottage cheese 120 g
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt

Instructions

• Blend. Add the eggs, cottage cheese, banana, rolled oats, flour, sugar, baking powder, cinnamon, and salt to a blender. Blend until completely smooth — no oat pieces should be visible.
  2 large eggs, 1/2 cup rolled oats, 2 tablespoons AP flour, 1 banana, 1.5 teaspoons sugar, 1/2 cup low-fat cottage cheese, 1/2 teaspoon baking powder, 1/4 teaspoon cinnamon, 1/8 teaspoon salt
• Rest. Let the batter sit for 10 minutes. The oats and flour will absorb the moisture from the banana and the batter will thicken noticeably. Don't skip this — a thin batter won't hold its shape in the pan.
• Heat the pan. Warm a non-stick skillet over medium to medium-low heat. No oil or butter needed.
• Cook. Add about 2 tablespoons of batter per pancake. Cook until bubbles form on the surface and the edges look set — the top should no longer look wet or glossy.
• Flip. Flip carefully and cook for another 1 to 2 minutes, until lightly golden on the bottom and cooked through.
• Serve. Plate straight away with your toppings of choice.

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Notes

Makes 9 pancakes, which is 1 serving. Use about 2 tablespoons of batter per pancake. Macros are estimated for the full recipe.

Nutrition

Calories: 606kcal | Carbohydrates: 80g | Protein: 36g | Fat: 15g | Fiber: 8g

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• Cottage Cheese Oat Pancakes. Similar setup but without the banana. Great option if you want something a bit more neutral that you can top however you like.
• Banana Cottage Cheese Pancakes. Similar banana and cottage cheese combo, but no oats this time.
• Cottage Cheese Overnight Oats. If you want the cottage cheese and oats combination but with zero morning effort — mix it the night before and it’s ready when you wake up.
• Cottage Cheese Smoothies. Same blender, same cottage cheese, no cooking at all. Good option for days when you don’t want to stand at the stove.

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