High-Protein Banana Cottage Cheese Pancakes (Blender Pancakes)

These banana cottage cheese pancakes are a simple upgrade when you want something easy but more interesting than your usual routine. It’s a practical cottage cheese breakfast idea that turns basic ingredients into something you’ll actually want to eat.

Everything blends together in minutes, making this a reliable quick breakfast recipe for busy mornings. You get soft, lightly fluffy high protein pancakes that also work well as one of your go-to meal prep breakfast ideas.

Why You’ll Love This Recipe

• High protein without extra effort: A simple eggs and cottage cheese breakfast that turns into soft, satisfying pancakes.
• Quick and blender-friendly: Everything mixes in minutes—no bowls, no complicated steps.
• Great for meal prep: These pancakes hold up well in the fridge and reheat in minutes on the stove or in the microwave.

Ingredients and Substitutes

• Eggs: The base of the batter—adds structure, moisture, and a big part of the protein.
• Low-fat cottage cheese: The key protein source. Full-fat works too if you don’t mind some extra calories.
• All-purpose flour: Gives the pancakes enough structure to hold together while staying soft.
• Banana: Adds natural sweetness and moisture. Use a ripe banana with brown spots for the best flavor.
• Sugar: Just a small amount to enhance the banana flavor.
• Baking powder: Helps the pancakes lift slightly and stay light.
• Cinnamon (optional): Adds warmth and pairs well with banana, but you can skip it if you don’t like it with bananas.
• Salt: Balances the sweetness and brings everything together. Don’t skip.
• Oil or butter (for cooking): Only needed if your pan isn’t non-stick. Use a neutral oil like vegetable or canola.

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

1. Blend the base: Add the eggs, banana, sugar, cottage cheese, baking powder, cinnamon (if using), and salt to a high-speed blender. Blend until smooth and fully combined.
2. Add the flour: Add the flour to the blender and blend again just until incorporated. Don’t overblend at this stage.
3. Rest the batter: Let the batter sit for about 5 minutes. This helps the flour hydrate and slightly thickens the batter for better texture.

4. Heat the pan: Warm a non-stick skillet over medium heat. If your pan isn’t non-stick, lightly grease it with oil.
5. Cook the pancakes: Add about 2 tablespoons of batter per pancake. Cook until bubbles form on the surface and the top no longer looks wet or glossy.
6. Flip and finish: Flip and cook for another 1–2 minutes, until lightly golden and cooked through.
7. Serve: Plate and serve plain or with your favorite toppings.

Tips

• Adjust batter thickness if needed: If your cottage cheese is very wet, the batter can turn thin. Add 1–2 teaspoons of flour to fix it.
• Keep the heat moderate: Too high and they brown too fast before cooking through. Medium heat gives you better control.
• Wipe the pan between batches (if using oil): Prevents burnt bits and keeps later pancakes from getting dark spots.

Storage

Store cooked pancakes in an airtight container in the fridge for up to 3 days. They stay soft and reheat well, making them a solid option for meal prep.

To reheat, warm them in a dry skillet over low heat or microwave in short bursts until heated through. Avoid overheating, as they can dry out.

Banana Cottage Cheese Pancakes

Soft, fluffy banana cottage cheese pancakes packed with protein and made in minutes with a blender.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Rest Time: 5 minutes minutes

Total Time: 20 minutes minutes

Course: Breakfast

Cuisine: International

Keyword: Cottage Cheese, Eggs, pancakes

Servings: 1 serving

Calories: 587kcal

Author: Marcin Skrzypiec

Ingredients

• 2 large eggs
• 1/2 cup all-purpose flour 60 g
• 1 small banana about 100 g
• 1 1/2 teaspoons sugar about 6.75 g
• 2/3 cup low-fat cottage cheese 160 g
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon optional, skip if you don't like cinnamon with bananas
• 1/8 teaspoon salt
• oil or butter for cooking, if not using a non-stick skillet

Instructions

• Blend the base. Add the eggs, banana, sugar, cottage cheese, baking powder, cinnamon (if using), and salt to a high-speed blender. Blend until smooth and fully combined.
  2 large eggs, 1 small banana, 1 1/2 teaspoons sugar, 2/3 cup low-fat cottage cheese, 1 teaspoon baking powder, 1/4 teaspoon cinnamon, 1/8 teaspoon salt
• Add the flour. Add the flour to the blender and blend again just until incorporated. Do not overblend at this stage.
  1/2 cup all-purpose flour
• Rest the batter. Let the batter sit for about 5 minutes. This helps the flour hydrate and slightly thickens the batter for better texture.
• Heat the pan. Warm a non-stick skillet over medium heat. If your pan is not non-stick, lightly grease it with oil.
  oil or butter
• Cook the pancakes. Add about 2 tablespoons of batter per pancake. Cook until bubbles form on the surface and the top no longer looks wet or glossy.
• Flip and finish. Flip and cook for another 1 to 2 minutes, until lightly golden and cooked through.
• Serve. Plate and serve plain or with your favorite toppings.

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Notes

Macros are estimated for the full recipe and represent one serving. Oil for cooking is not included in the macro estimate because the amount used can vary.

Nutrition

Calories: 587kcal | Carbohydrates: 79.8g | Protein: 38.8g | Fat: 12.9g | Fiber: 4.2g

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