Cottage Cheese Banana Oatmeal Protein Pancakes
Enjoy a nutritious and hearty breakfast with the best blend of nutrition and flavor. These Cottage Cheese Banana Oatmeal Protein Pancakes are packed with creamy cottage cheese, ripe banana, and distinct oats for the ultimate breakfast any morning.
Rich in protein, fiber, and other vitamins, these pancakes hold you over and help fuel your day. Cinnamon and vanilla adds a taste dimension and fresh berries or chocolate chips make it customizable.
Great for someone looking for a healthy meal, this recipe is quick, easy and versatile. All that to say, whether you need to gear up for a busy day, or are enjoying a leisure breakfast, these pancakes are a delicious and nutritious option!
Cottage Cheese Banana Oatmeal Protein Pancakes – Ingredients
This recipe centers around rich creaminess of cottage cheese, which also adds protein to the dish. Bananas add natural sweetness and potassium — ideal for a quick pick-me-up. Old-fashioned rolled oats make for a wholesome, fiber-rich base that guarantees a satisfying meal. Warm cinnamon and aromatic vanilla extract elevate the flavors; a sprinkle of baking powder allows the pancakes to rise to airy, fluffy perfection.
Banana Protein Pancakes with Cottage Cheese and Oats
These Cottage Cheese Banana Oatmeal Protein Pancakes will get your day off to a great start. Made with all wholesome ingredients—creamy cottage cheese to fuel those muscles, potassium-packed banana for hydration, and filling oats—they’re a power-breakfast to keep you going.
Recipe Tips
Blend Until Smooth
For the ultimate pancake texture, be sure to fully smooth out the batter. A perfectly smooth batter would allow for even cooking, as the lumps would avoid forming during the frying process. If the batter seems too thick, add a splash of milk or water until it’s not.
Lower the Heat So It Doesn’t Overcook
How to Cook Your Pancakes Cook on medium-low heat. Too high heat, and the pancakes cook too fast on the outside, with a raw inside. Maintain them at a medium-low temperature — that way, they’ll cook evenly throughout, and you’ll end up with that ideal golden-brown crust while remaining fluffy in the middle.
Experiment with Add-ins
These pancakes are extremely adaptable. You can stir fresh berries, a handful of chocolate chips or a dollop of peanut butter into the batter before cooking, or sprinkle them on top after the pancakes are ready. So you get to mix up different flavor profiles each time.
What to Serve with Recipe
Fresh Fruit Salad
These protein-packed pancakes are best accompanied by a light and refreshing fruit salad. A variety of seasonal fruits, such as strawberries, blueberries or kiwi, will enhance the sweet banana included in the pancakes. Adds a vibrant touch to your breakfast as well as zesty freshness to balance the richness of the pancakes.
Greek Yogurt With Honey and Almonds
Slather these pancakes in creamy Greek yogurt mixed with a dribble of honey and a shower of sliced almonds. The yogurt adds tang to the pancakes while the honey stirs in more sweetness, and the almonds offer crunchy texture.
Scrambled Eggs or Egg Whites
Serve these pancakes with scrambled eggs or egg whites for a little added protein. Together, the pancakes and eggs form a balanced meal that’s packed with protein, so you’ll feel full and energized all morning. You can even throw in some fresh herbs to boost the flavor.
FAQ
Can I prep these pancakes in advance?
Yes, you can make the batter the night before, up to a day, and keep it in the fridge. Just make sure to give it a good stir before you cook it the next morning. You can also prepare the pancakes ahead and keep them in the refrigerator for a couple of days or freeze them for up to a month.
Can I use a different kind of oats?
If you don’t have rolled oats, you can use quick oats, or even steel-cut oats. Just know that quick oats will give you a slightly softer pancake, while steel-cut oats will take longer to cook and may change the texture.
Are these pancakes gluten-free or not?
Yes, you can absolutely make these pancakes gluten free by using certified gluten free oats. Just make certain that anything else you add is also gluten-free, including mix-ins or toppings.
Can I replace the cottage cheese with a dairy-free alternative?
For anyone who is dairy-free, you can get a similar effect for this recipe by using silken tofu or a non-dairy yogurt as a substitute for the cottage cheese. The flavor and texture may be a little different, but it will still give you the protein surge you need.
Protein Pancakes: Oatmeal/Cottage Cheese/Banana
Ingredients
- 1 egg
- ½ medium banana
- ¼ cup low-fat cottage cheese
- ½ cup old-fashioned rolled oats use gluten-free oats if needed
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Some optional toppings or mix-in: fresh berries chocolate chips, peanut butter
Instructions
- Add egg, banana, cottage cheese, oats, baking powder, cinnamon and vanilla to blender. After about 30 seconds, or once the mixture has reached a smooth, integrated state, blend_batches.
- Warm a nonstick skillet or griddle over medium-low heat. Spray the surface lightly with cooking spray. Dribble batter onto the skillet in ¼-cup mounts. Include optional mix-ins such as chocolate chips or fresh blueberries in the batter before cooking.
- When the pancakes are starting to bubble on the surface, flip them. Gently flip them, and cook until both breasts are golden brown.
- After frying the pancakes, wipe the skillet with a paper towel and re-spray as needed. Cook the second batch with the remaining batter. These quantities work for 3-4 pancakes.
