Here’s a soft, high-protein recipe for Fluffy Banana Cottage Cheese Pancakes—they come out creamy inside, lightly sweet, and very filling.
Fluffy Banana Cottage Cheese Pancakes
These pancakes combine Banana for natural sweetness and Cottage cheese pancakes style batter richness, giving you a tender, almost custard-like texture.
Ingredients (makes ~6–8 small pancakes)
- 1 ripe banana (medium-sized)
- 2 eggs
- ½ cup cottage cheese (preferably smooth or blended)
- ¼ cup oats or oat flour (optional but helps structure)
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- Butter or oil for cooking
Optional:
- Cinnamon (½ tsp)
- Honey or maple syrup for serving
- Fresh fruit or yogurt topping
Instructions
- Blend the batter
Add banana, eggs, cottage cheese, oats, baking powder, vanilla, and salt into a blender. Blend until smooth and slightly thick.
(If you like texture, pulse instead of fully blending.) - Heat the pan
Warm a non-stick pan over medium-low heat and lightly grease it with butter or oil. - Cook the pancakes
Pour small rounds of batter (about 2–3 tbsp each). Cook for 2–3 minutes until bubbles form and edges set. - Flip gently
Flip and cook another 1–2 minutes until golden and cooked through. - Serve warm
Top with sliced banana, berries, yogurt, or a drizzle of honey.
Tips for extra fluffiness
- Use very ripe bananas (more sweetness + softer texture)
- Don’t over-blend if you want airy pancakes
- Keep heat medium-low so they cook through without burning
- Let batter rest 5 minutes before cooking for thicker pancakes
If you want, I can also make a high-protein gym version, a no-oats keto version, or a crispy-edge restaurant-style version.