These little cottage cheese banana pancake tacos are the kind of breakfast that’s fun, fast, and surprisingly filling.
They’re just mini pancakes folded in half and stuffed with cottage cheese, banana slices, and a drizzle of honey — but somehow they feel a little fancy.
I first made them when I had one banana and not much else in the fridge.
One batch later, I was hooked.
Now it’s a go-to when I want something sweet, soft, and high in protein.
Why I Love This Recipe
This one’s got that cozy breakfast feel but still feels kinda fresh and creative. It’s perfect for using up a ripe banana, and I love how the warm pancakes melt into the creamy filling.
- Super quick to whip up — all in one bowl
- Naturally sweet with no added sugar in the batter
- Cottage cheese gives it a protein boost
- Folds like a taco, but it’s a pancake
- Great for slow mornings or fast snacks
Servings & Time
Servings: 6 mini pancake tacos
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
What You’ll Need
- 1 ripe banana
- 2 eggs
- ¼ tsp baking powder
- Pinch of salt
- ¼ tsp cinnamon (optional)
- ½ tsp vanilla extract
- ½ cup cottage cheese (for filling)
- 1 small banana, sliced (for filling)
- Honey, for drizzling
- Butter or oil for cooking
Pro Tips
- Use a nonstick skillet to keep those pancakes smooth and golden
- Mash the banana really well — it helps the batter hold together
- Keep the pancakes small so they fold easily without cracking
- Let them cool just a bit before folding to keep the cottage cheese from melting
- You can prep the filling while the pancakes cook
Tools Required
- Mixing bowl
- Fork or whisk
- Nonstick skillet or griddle
- Rubber spatula
- Small spoon for filling
- Plate for serving
Substitutions and Variations
- Use Greek yogurt instead of cottage cheese
- Add chia seeds or flax for extra fiber
- Swap honey with maple syrup or nut butter drizzle
- Add berries to the filling
- Make it savory with avocado and a sprinkle of salt
Make Ahead Tips
- Mix the batter and refrigerate up to 1 day
- Cook pancakes ahead, cool, and store in the fridge — reheat gently before serving
- Slice bananas just before serving to keep them fresh
Step 1: Mash Banana and Add Wet Ingredients
In a mixing bowl, mash 1 ripe banana until smooth. Add 2 eggs and ½ tsp vanilla extract. Whisk everything together until fully combined.
Step 2: Add Dry Ingredients
Add ¼ tsp baking powder, a pinch of salt, and ¼ tsp cinnamon to the bowl. Whisk again until you get a smooth, slightly thick batter.
Step 3: Heat and Grease Pan
Place a nonstick skillet over medium heat and lightly grease with butter or oil.
Step 4: Cook Mini Pancakes
Spoon small rounds of batter (about 2 tbsp each) onto the skillet. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more until golden. Repeat with remaining batter.
Step 5: Fill and Serve
Once the pancakes are cooked and slightly cooled, add a spoonful of cottage cheese to the center of each, top with a few banana slices, and drizzle with honey.
Leftovers and Storage
- Best eaten fresh, but you can store cooked pancakes in the fridge for 2 days
- Reheat pancakes gently in a skillet before filling
- Store banana and cottage cheese separately for freshness
Macros Information (per 2 mini pancake tacos)
- Calories: 190
- Protein: 10g
- Fat: 6g
- Carbs: 22g
- Sugar: 10g
- Fiber: 2g
Why This Recipe Works (Quick Science)
- Banana gives natural sweetness and acts as a binder
- Eggs provide structure and protein to hold the pancakes together
- Baking powder adds just enough lift for fluffy texture
- Cottage cheese adds protein and creaminess without needing sugar or cream
Common Mistakes
- Not mashing banana enough: Leaves lumps and uneven texture
- Making pancakes too big: Hard to fold like tacos
- Filling them while hot: Can make cottage cheese watery
- Skipping grease on the pan: Leads to sticking
What to Serve With
- Extra cottage cheese or Greek yogurt on the side
- Fresh berries or sliced kiwi
- A light sprinkle of cinnamon on top
- Hot tea or a creamy iced latte
FAQ
Can I use a different flour in the batter?
This recipe doesn’t use flour — banana and eggs do all the work.
Can I make these dairy-free?
Use a dairy-free yogurt or nut butter instead of cottage cheese.
Can I make them ahead?
Yes, make the pancakes ahead and assemble fresh when ready to eat.
Are they sweet enough without honey?
Yes — the banana adds sweetness, but the honey adds a nice touch.
Can I freeze them?
You can freeze the pancakes, but assemble the tacos fresh for best texture.
Give these a try next time you want a simple breakfast that feels a little special. Let me know how you filled yours — sweet or savory!