Introduction
These Fluffy Banana Cottage Cheese Pancakes are a wholesome twist on traditional pancakes, packed with protein, naturally sweetened with ripe bananas, and irresistibly light and fluffy. They’re perfect for a healthy breakfast, post-workout meal, or anytime you want pancakes that taste indulgent but fuel your body right. Cottage cheese adds creaminess and a subtle tang, while keeping the pancakes moist and satisfying.
Ingredients
- 1 ripe banana (medium to large)
- 1/2 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup flour (all-purpose, oat, or almond flour)
- 1/2 teaspoon baking powder
- Pinch of salt
- Butter or oil for cooking
Optional Add-ins:
- 1/4 teaspoon cinnamon
- 1 tablespoon flaxseed or chia seeds
- A few blueberries or chocolate chips
Instructions
- Mash & Mix: In a medium bowl, mash the banana until smooth. Add cottage cheese, eggs, and vanilla, and whisk until well combined.
- Add Dry Ingredients: Stir in flour, baking powder, and salt. Mix just until everything is incorporated—do not overmix.
- Heat the Pan: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook the Pancakes: Pour 2–3 tablespoons of batter per pancake onto the pan. Cook for about 2–3 minutes on the first side until bubbles form and edges look set. Flip gently and cook another 1–2 minutes on the other side.
- Serve: Serve warm with maple syrup, nut butter, sliced bananas, or Greek yogurt.
Description
These pancakes are fluffy, naturally sweet, and subtly tangy from the cottage cheese, with just the right balance of moisture and structure. The banana gives them a soft texture and natural sweetness, while the eggs and cottage cheese pack them with protein, making them as satisfying as they are delicious. A great alternative to sugary boxed pancake mixes.
Tips
- Use a ripe banana: The riper the banana, the sweeter and smoother your batter will be.
- Blend for smoother batter: For a creamier texture, you can blend all ingredients in a blender.
- Don’t rush the flip: Wait for bubbles to form and edges to firm before flipping.
- Keep warm in oven: Place cooked pancakes in a warm oven (200°F/95°C) while you finish the batch.
Variations
- Gluten-Free: Use almond flour or oat flour instead of all-purpose.
- High-Protein: Add 1 tablespoon of protein powder (vanilla or unflavored).
- Dairy-Free: Use dairy-free cottage cheese alternatives and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Extra flavor: Add lemon zest, nutmeg, or chopped nuts to the batter.
Correction
If your pancakes are too runny or fall apart:
- Make sure your banana isn’t too large or watery—if it is, add a touch more flour.
- Let the batter sit for 5 minutes to thicken slightly before cooking.
- Cook over medium, not high heat, to give them time to set before flipping.
Enjoy!
Serve your Fluffy Banana Cottage Cheese Pancakes hot off the pan with your favorite toppings. They’re nutritious, naturally sweet, and delightfully light—perfect for a healthy breakfast that doesn’t feel like a compromise.