Having a little nostalgia moment here as I rework and reshare this incredible pancake recipe from 2017. Yes, SEVEN whole years ago! Before Tony and I even got married let alone had 3 amazing little boys. For perspective, here’s a little snapshot from 7 years back:
“Listening to the new Drake album gives me pure inspiration to get my booty out of bed in the morning, throw around twenty pound dumbbells at the gym (not literally throw) and make some legit protein pancakes topped with all da berries and nut butter. Yesterday Abra and I went through and did a major brainstorming session for May. We’ve got our content calendar all mapped out including recipes and videos. The most trouble I have when it comes to blogging is deciding on which recipes to share because if I had it my way (and enough time), I’d share a recipe every single day because well, I love food, obviously.”
It’s safe to say the days here at AK (and my workout routine) look quite a bit different, but the recipe testing and planning is very much the same. That’s why we’re bringing back this fluffy stack of cottage cheese pancakes that are flourless, naturally sweetened with banana, packed with 20g of protein, and perfect for piling high with your fav toppings.
Cottage cheese pancakes: your new favorite breakfast
Besides being incredibly fluffy and delicious, you’re going to fall in LOVE with this healthy cottage cheese pancakes recipe because it’s:
- Easy to make right — the pancake batter is made in your blender!
- Packed with 20g of protein per serving (thank you, cottage cheese!)
- Naturally gluten free and flourless
- Great for both kiddos and adults!
Ingredients in these fluffy cottage cheese pancakes
These cottage cheese protein pancakes are made with 7 super simple ingredients (including baking powder) and seriously taste like your fav banana bread. Here’s what you’ll need to make them:
- Rolled oats: these pancakes are nice and hearty thanks to old fashioned rolled oats. No flour needed! Be sure to use gluten free rolled oats if you want to keep the pancakes gluten free.
- Banana: you’ll need just half of a banana to naturally sweeten the pancakes.
- Egg: this recipe calls for 1 egg to give the pancakes the right texture.
- Cottage cheese: the key to fluffy, protein-packed pancakes!
- Baking staples: you’ll also need baking powder, vanilla extract and a little cinnamon.
What do cottage cheese pancakes taste like?
Whether you’re a big cottage cheese fan like our whole team or it’s not your thing, you won’t even be able to taste it in these protein pancakes. The banana gives these cottage cheese pancakes a lovely banana bread flavor, and you can feel free to add fun mix-ins in toppings (ideas below!)
Make them ahead & keep the pancakes warm
Feel free to make these cottage cheese pancakes ahead of time (or store leftovers) and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.
Have fun with mix-ins & toppings
The best part about pancakes? All of the delicious mix-ins and toppings you can add! Here’s what we like to add to our cottage cheese pancakes:
- Fresh berries
- A dollop of yogurt
- Nut butter
- Chocolate chips
- Chopped nuts
- A drizzle of maple syrup
Freeze them for later
If you want to make these healthy cottage cheese pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe bags or an airtight container and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Cottage Cheese Banana Oatmeal Protein Pancakes
Ingredients
- ½ cup old-fashioned rolled oats,
- gluten free if desired
- ½ medium banana
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 egg
- ¼ cup low fat cottage cheese
- Optional add-ins/toppings: Fresh berries, chocolate chips, peanut butter
Instructions
- Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
- Lightly coat a large nonstick skillet or griddle nonstick cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries.
- Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.
- Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 3-4 pancakes
Notes