Banana Cottage Cheese Pancakes
Start your day with the best Banana Protein Pancakes made from ripe bananas, eggs, cottage cheese, protein pancake mix, flaxseed, and chia seeds. This recipe makes approximately three 4-pancake servings, each packed with over 25 grams of protein!
I love experimenting with different protein pancake recipes –chocolate, strawberry, apple cinnamon, you name it! Today, I whipped up this banana protein pancake recipe with cottage cheese, which turned out pretty darn tasty! So naturally, I had to share.
This banana protein pancake recipe is a breeze, perfect for those busy mornings. Not to mention, they make a fantastic post-workout breakfast. The protein keeps you full and helps build that lean muscle we work so hard for in the gym. In short, starting your day with these protein-packed banana cottage cheese pancakes is a game-changer!
Ready to give your mornings a protein boost via an irresistible stack of banana pancakes? Let’s dive in and get flipping!
Recipe features
- Healthy and high protein. Made with wholesome ingredients like eggs, cottage cheese, protein pancake mix, flaxseed, and chia seeds, each serving packs over 25 grams of protein, perfect for fueling your day and supporting muscle growth.
- Naturally sweet and delicious. The sweet, ripe banana reduces the need for added sugars while making fluffy, moist pancakes every time. Top with your favorite fruits, nuts, or syrup drizzle for added flavor.
- Quick and easy. This recipe comes together in just a few minutes, making it ideal for busy mornings, a post-workout snack, or even a satisfying breakfast for dinner! These banana protein pancakes are a hit with kids and adults alike!
Ingredients you’ll need
- Banana. A very ripe banana adds natural sweetness, moisture, and a generous boost of potassium and dietary fiber. Quick tip -the riper the banana, the sweeter your pancakes will be! Look for bananas with plenty of brown spots.
- Eggs. Help bind the pancake batter ingredients while adding high-quality protein. For better mixing, make sure the eggs are at room temperature.
- Cottage cheese. Adds creaminess and boosts the protein content of the pancakes. I used 2%, but you can also use 4%. Feel free to use Greek yogurt or ricotta cheese as an alternative.
- Protein pancake mix. Provides a convenient, high-protein base for the pancakes. Kodiak Cakes is a favorite because it’s packed with protein and whole grains, but you can use any protein pancake mix. For a gluten-free version, use Kodiak Cakes gluten-free pancake mix.
- Ground golden flaxseed. Adds a nutty flavor and boosts the fiber and omega-3 content. You can also use ground hemp seeds here.
- Chia seeds. Adds a nutritional boost and helps to thicken the batter. Use extra flaxseed or substitute ground hemp seeds if you don’t have chia seeds on hand.
How to make banana protein pancakes with cottage cheese
Step 1: Blend the ingredients. Add all of the ingredients to a blender container and blend until smooth.
Step 2: Preheat the skillet. Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of coconut or avocado oil spray.
Step 3: Cook the pancakes. Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, then flip and cook the other side until golden brown.
Step 4: Plate and enjoy. Top with your favorite pancake toppings like fresh kiwi and blackberries –and enjoy!
Recipe tips and FAQs
- Ingredient order. If you are using a bullet blender, add the dry ingredients first, followed by the wet ingredients, since the blade gets screwed onto the top. In a regular blender, add the liquid first since the blade is on the bottom.
- Blend until smooth. For the best texture, blend the ingredients until completely smooth. This ensures your pancakes are light and fluffy. To create a softer texture, consider blending the cottage cheese separately before adding it to the batter.
- No blender? No problem. Alternatively, you can mash the banana in a bowl with a fork until soft, then add the remaining ingredients and use a hand mixer to mix until smooth.
- Keep the pancakes warm for a crowd. If making a large batch, you can keep the cooked pancakes warm in a 200°F oven until ready to serve.
- Adjust consistency. If your batter is too thick, add a splash of milk or water to reach the desired consistency. If it’s too thin, add a bit more protein pancake mix.
Topping ideas
You can’t go wrong with real maple syrup and fresh fruit -I love kiwi and blackberries, but switching things up is also fun! Try these banana protein pancakes toppings for a delicious twist:
- Nutella and sliced banana: A classic combo!
- Nut or fruit butter with a honey drizzle: Like peanut, almond, or cashew butter for a protein boost.
- Fruit spreads: Spread jam on these pancakes and roll them up like a crepe for a fun and fruity snack. Blackberry, raspberry, or blueberry lemon compote is also delicious! Try pancakes with apple and pumpkin butter for a delightful fall flavor.
- Chocolate lovers: Indulge your sweet tooth with chocolate chips or melted dark chocolate drizzled on top and a dollop of whipped cream.
- Greek yogurt with fruit and granola: A creamy and crunchy combination that’s hard to resist!
You can add a scoop of your favorite protein powder to the batter to increase the protein content. In this case, you may need to add a splash of water or milk if the batter becomes too thick. Note: I haven’t tested this, so
I haven’t tested an egg-free version, but you should be able to replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). Let the mixture thicken for a few minutes before adding it to the batter.
Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Give it a good stir before cooking, as it might thicken slightly.
Storing instructions
Storing: Store leftover banana cottage cheese protein pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months.
Reheating: To reheat pancakes, use a toaster for a quick and crispy option or the microwave for a soft and warm result. If frozen, let them thaw for a few minutes before reheating.
More protein pancake recipes
- Protein Sheet Pan Pancakes
- Gluten-Free Protein Pancakes
- High Protein Blueberry Oat Pancakes
- Protein Pancakes (without Protein Powder)
- Protein Pumpkin Pancakes
- Protein Buttermilk Pancakes with Candied Maple Bacon
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Banana Cottage Cheese Pancakes
Equipment
- Large non-stick skillet
Ingredients
- 1 ripe banana
- 4 large eggs
- 1 cup 2% cottage cheese you can also use 4%
- ¾ cup protein pancake mix I used Kodiak Cakes (they also have a GF version to make this recipe gluten-free)
- 2 tbsp ground golden flaxseed
- 1 tsp chia seeds
Instructions
- Add all of the ingredients to a blender container and blend until smooth. You can also mash the banana in a bowl with a fork until soft, then add the remaining ingredients and use a hand mixer to mix until smooth.
- Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of coconut oil or avocado oil spray.
- Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake, and cook until bubbles form on the surface and the edges are set. Flip and cook the other side.
- Top with your favorite fruit or pancake topping and enjoy!
Notes
Nutrition
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Looks great and oh so healthy!! 🙂
YUM! Looks great Amee!Loving your kiwi on top!
Thank you, ladies! 🙂 It’s my new favorite breakfast. Yum.
We love this tasty twist on classic cottage cheese pancakes!