Cottage Cheese Banana Oatmeal Pancakes

March 21, 2025

By Millie Pham

These cottage cheese banana oatmeal pancakes are soft, fluffy, and packed with protein! The cottage cheese makes them extra creamy, the banana adds natural sweetness, and the oats give them a hearty texture. They’re gluten-free, naturally sweetened, and super easy to make in a blender—no flour needed!

Let’s get flipping!

What You’ll Need

Ingredients:

1 cup cottage cheese (small curd)
1 ripe banana, mashed
2 eggs
½ cup rolled oats
½ tsp baking powder
½ tsp cinnamon
½ tsp vanilla extract
¼ tsp salt
1 tbsp honey or maple syrup (optional)
1 tbsp butter or oil (for cooking)

Pro Tips

⭐ Blend the batter for smooth pancakes! The oats will break down, making them fluffier.
⭐ Let the batter rest for 5 minutes so the oats absorb moisture for a better texture.
⭐ Cook on low-medium heat. Too high, and they’ll burn before cooking through.
⭐ Top with fresh fruit, Greek yogurt, or a drizzle of nut butter!

Tools You’ll Need

Blender or food processor
Mixing bowl
Non-stick skillet or griddle
Spatula
Measuring cups & spoons

Substitutions & Variations

✔️ No Cottage Cheese? Use Greek yogurt instead.
✔️ Dairy-Free? Use plant-based cottage cheese and cook with coconut oil.
✔️ No Banana? Swap for ¼ cup unsweetened applesauce.
✔️ Want More Protein? Add a scoop of vanilla protein powder.

How to Make Cottage Cheese Banana Oatmeal Pancakes

1. Blend the Batter

In a blender, combine cottage cheese, banana, eggs, rolled oats, baking powder, cinnamon, vanilla extract, salt, and honey. Blend until smooth.

a blender cup filled with cottage cheese, mashed banana, eggs, rolled oats, baking powder, cinnamon, vanilla, salt, and honey

2. Let the Batter Rest

Let the batter sit for 5 minutes to thicken while you heat the pan.

thick, creamy pancake batter resting in a mixing bowl, with tiny air bubbles forming on the surface.

3. Heat the Skillet

Heat butter or oil in a non-stick skillet over medium-low heat until melted.

melted butter sizzling in a non-stick skillet, forming small bubbles as it spreads across the surface.

4. Cook the Pancakes

Pour ¼ cup of batter into the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on top. Flip and cook for another 1-2 minutes until golden brown.

a golden brown pancake cooking in a non-stick skillet, with small bubbles forming on the surface

5. Serve & Enjoy

Stack the pancakes and top with sliced bananas, maple syrup, and cinnamon.

Leftovers & Storage

Store in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or microwave for 30 seconds.
Freeze for up to 2 months—just thaw and reheat!

Enjoy!

These cottage cheese banana oatmeal pancakes are fluffy, naturally sweet, and packed with protein! Perfect for breakfast or meal prep. Let me know if you try them! 😊🥞✨