Description
A simple, 5-ingredient breakfast recipe that blends cottage cheese, eggs, oats, banana, and maple syrup to create high-protein, fluffy pancakes that are kid-approved and meal-prep friendly.
Ingredients
Scale
- 1 cup (225g) cottage cheese (full-fat recommended)
- 2 large eggs
- ½ cup (40g) old-fashioned rolled oats
- 1 medium ripe banana
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- Butter or coconut oil for greasing the pan
Instructions
- Add cottage cheese, eggs, oats, banana, maple syrup, vanilla, baking powder, and salt to a blender.
- Blend on high for 45-60 seconds until the batter is completely smooth with no visible curds or oat chunks.
- Let the batter rest in the bowl for 5 minutes to allow the oats to absorb liquid and thicken slightly. Add a splash of milk if too thick.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake into the pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip gently and cook for another 1-2 minutes until golden brown.
- Transfer finished pancakes to a wire rack in a 200°F (95°C) oven to keep warm while cooking the rest.
- Serve immediately with fresh fruit, maple syrup, or Greek yogurt.
Notes
Blend the cottage cheese until completely smooth to ensure fluffiness. Cook on medium-low heat to prevent burning the outside before the inside is done. These pancakes freeze well; flash freeze on a baking sheet before storing in a freezer bag for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes
- Calories: 280
- Sugar: 12
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 3
- Protein: 22
Keywords: cottage cheese pancakes, protein pancakes, healthy breakfast, gluten-free option, meal prep, family favorite, fluffy pancakes, high protein