If you're craving pancakes but want something a little bit healthier make these High Protein Banana Oatmeal Cottage Cheese Pancakes. Thanks to cottage cheese and eggs these pancakes have 6 grams of protein per pancake. Oats also add plenty of fiber to stabilize your blood sugar and keep you full until lunch. I like to pair mine with fresh fruit and eggs for a complete breakfast.
For more yummy high protein breakfast recipes try my chocolate strawberry chia pudding, banana cream pie chia pudding or my blueberry vanilla chia pudding.
Why you'll love these high protein banana bread pancakes
Made in the blender. Just add everything to a blender and let it do the work.
Protein-packed. Cottage cheese and eggs add extra protein to keep you full longer.
Naturally sweetened. Ripe bananas provide plenty of natural sweetness with just a touch of maple syrup.
Perfect for meal prep. Make a batch ahead of time and reheat throughout the week for easy breakfasts.
Instructions
Add all ingredients except the butter and chocolate chips to a blender and blend until completely smooth.
Heat butter in a skillet over medium heat. Pour about ⅓ cup batter into the skillet and sprinkle with chocolate chips, if using.
Cook until bubbles begin to form on top, then flip and cook until golden and cooked through.
Serve warm with butter, maple syrup, and your favorite toppings.
Ingredients
- Bananas – Ripe bananas add natural sweetness, moisture, and help bind the batter together.
- Rolled oats – Blended into a flour-like consistency to create hearty, naturally gluten-free pancakes (if using certified gluten-free oats).
- Eggs – Provide structure while helping the pancakes stay light and fluffy.
- Cottage cheese – Adds protein, richness, and creates an incredibly tender texture. Full-fat is my favorite, but 2% works well too.
- Milk – Thins the batter to the perfect consistency. I used whole milk, but 2% also works.
- Maple syrup – Adds just a touch of sweetness while complementing the banana flavor.
- Baking powder – Helps the pancakes rise and become fluffy.
- Salt – Balances the sweetness and enhances the overall flavor.
- Cinnamon – Adds warm, cozy flavor that pairs perfectly with banana.
- Chocolate chips – Optional, but perfect if you love chocolate chip banana pancakes.
- Butter – Used for cooking the pancakes and creating golden, crispy edges.
Substitutions
- Cottage cheese: Greek yogurt also works.
- Milk: Dairy milk is best but you can also use almond milk.
- Maple syrup: Feel free to use honey.
- Chocolate chips: Omit or sub with fruit.
Storage instructions
These overnight oats can be stored in a sealed container or jar in your fridge for up to 5 days.
Equipment
You need a blender or food processor for this recipe.
Recipe FAQS
No, this will ruin the recipe. You can sub it with greek yogurt.
Yes! These pancakes are perfect for meal prep and reheat beautifully throughout the week.
You can use oat flour instead of whole oats and whisk everything together, though a blender gives the smoothest batter.
They can be if you use certified gluten-free oats.
Recipe Pro-Tips for blender cottage cheese banana pancakes
Use very ripe bananas for the sweetest, most flavorful pancakes.
Let the batter rest for 5 minutes after blending so the oats can hydrate.
Cook over medium heat—too much heat can brown the outside before the center cooks through.
Wipe out the pan and add a little more butter between batches for evenly golden pancakes.
Other breakfast recipes to try
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High Protein Banana Oatmeal Cottage Cheese Pancakes
Ingredients
- 2 medium ripe bananas about 1 ¼ cups
- 1 ½ cups oats
- 3 eggs
- ½ cup cottage cheese preferably full fat, 2% also works
- ¼ cup milk I used whole milk, 2% also works
- 1 tablespoon maple syrup
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼-1/2 cup chocolate chips optional
- 1-2 tablespoons butter for cooking
Toppings
- maple syrup
- additional butter
Instructions
- Add all pancake ingredients except for butter and chocolate chips to blender. Blend until smooth. Let batter rest for 5 minutes.
- Heat butter in a skillet over medium heat. Add ⅓ cup of pancake batter to the skillet and top with chocolate chips. Cook pancake for 2-3 minutes or until bubbles start to form and then flip. Repeat for every pancake that you are making. Add more butter as you cook if needed.
- Serve pancakes with your favorite toppings and dig in.
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