Banana Cottage Cheese Pancakes
MACRO-VERIFIED 22G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

265

% Daily Value*

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

1

Add cottage cheese, eggs, and banana to a blender. Blend until completely smooth, about 30 seconds.

2

Add oat flour, baking powder, cinnamon, and salt. Pulse until just combined.

3

Heat a non-stick pan over medium heat. Pour 60ml portions of batter and cook for 2-3 minutes until bubbles appear.

4

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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