BANANA COTTAGE CHEESE PANCAKES
(MACRO-VERIFIED)
Protein
22G
Calories
265
Prep Time
5M
Bake Time
15M
Banana cottage cheese pancakes combine the natural sweetness of ripe bananas with the protein-packed creaminess of cottage cheese for a breakfast that feels indulgent but fuels your body right. These fluffy, golden pancakes deliver 22g of protein per serving without any added sugar — the banana provides all the sweetness you need. This cottage cheese pancake recipe is a favorite among fitness enthusiasts and busy families alike because it comes together in under 20 minutes with just a handful of wholesome ingredients. The ripe banana not only adds natural sweetness but also acts as a binding agent, giving these pancakes an incredibly moist and tender texture. Blending everything together creates a smooth batter that cooks up beautifully on a non-stick pan. These banana cottage cheese pancakes are perfect for meal prep — make a big batch on Sunday and reheat throughout the week. They also freeze wonderfully for up to 3 months. For extra protein, top with a dollop of Greek yogurt and a sprinkle of chopped walnuts. Whether you follow a high-protein diet or simply love delicious cottage cheese recipes, these banana pancakes deserve a permanent spot in your breakfast rotation. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cottage cheese recipes
Amount per serving
Calories
265
Total Fat 7g
9%
Total Carbohydrate 32g
12%
Dietary Fiber 3g
11%
Total Sugars 10g
Protein 22g
44%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Add cottage cheese, eggs, and banana to a blender. Blend until completely smooth, about 30 seconds.
Add oat flour, baking powder, cinnamon, and salt. Pulse until just combined.
Heat a non-stick pan over medium heat. Pour 60ml portions of batter and cook for 2-3 minutes until bubbles appear.
Flip carefully and cook another 1-2 minutes until golden brown. Serve with sliced banana and a drizzle of honey.
TROUBLESHOOTING
My cottage cheese recipes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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