Cottage cheese pancakes are packed with protein and whole grains. This recipe is made with mashed banana, oat flour, and maple syrup.
Best Cottage Cheese Pancakes
If you’ve never made these cottage cheese pancakes, you’re missing out. While they are dense and made with oat flour, they come out super moist all thanks to cottage cheese!
Cottage cheese not only adds protein but ups the moisture content of your pancakes while adding protein and amazing texture.
Cottage cheese is a fun way to mix up your breakfast pancakes and add nutrition at the same time. Plus, it’s so yummy!
In addition to cottage cheese and oat flour, these pancakes are made with mashed banana, vanilla, maple syrup, and
What You Need
Let’s talk about the other ingredients. We chose to use 100% ground oat flour instead of white whole wheat to make this recipe gluten-free and whole grain. I also forgot how much I love oat flour in pancakes.
It’s hearty and wholesome and nutty and delicious. Don’t feel intimidated about oat flour. You can actually make it yourself by grinding up some rolled oats in a blender or food processor. You also need:
- eggs
- cottage cheese
- banana
- maple syrup
- vanilla extract
- oat flour
- coconut oil
- almond milk
CHeck it out!
6 Healthy Pancakes – 1 Base Batter
Want more healthy pancake recipes? Check out our go-to base healthy pancake batter with 6 different pancake flavor combos!
- Peanut Butter Pancakes
- Scallion Potato Pancakes
- Apple Cinnamon Pancakes
- Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Chocolate Chocolate Chip
Top Tips
Topping Ideas
Top your cottage cheese pancakes with whatever your heart desires!
- nut butter
- maple syrup
- butter
- cottage cheese
- fresh berries
- granola
More of our Favorite…
Protein Pancakes
- Sweet Potato Power Pancakes
- Blueberry Protein Pancakes
- Paleo Coconut Flour Pancakes
- Paleo Pumpkin Pancakes
Wet
- 1 medium banana mashed
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup 2% cottage cheese
- 1/4 – 1/3 cup unsweetened almond milk
- 3 tablespoons melted coconut oil
Dry
- 1.5 cups ground oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- In a medium mixing bowl, mash the banana. Then, whisk in the two eggs.
- Add the rest of the wet ingredients (except for the coconut oil) and mix until combined and set aside.
- Next, add all dry ingredients into a separate bowl and mix well.
- Add dry ingredients to wet ingredients and mix.
- Finally, add in melted coconut oil and mix until smooth. Assess your batter. You may need to add a little more almond milk. it should resemble normal, thick pancake batter.
- Heat a large nonstick skillet over medium heat and spray it with coconut oil cooking spray or add in 1/2 tablespoon butter.
- Once the skillet is hot, scoop a heaping 1/4 cup of the batter onto your pan and cook for around 2-3 minutes on each side or until golden brown.
- Enjoy!
- If your batter feels too thin, add a few tablespoons of flour and if it feels too thick, add a few tablespoons of almond milk.
