Description
Fluffy, high-protein pancakes made with just cottage cheese, bananas, and eggs. Naturally gluten-free, moist, and ready in under 20 minutes for a satisfying breakfast.
Ingredients
Scale
- 1 cup (226g) full-fat cottage cheese
- 2 medium ripe bananas (approx. 1 cup mashed / 225g)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- Coconut oil or butter for cooking
Instructions
- Add cottage cheese, bananas, eggs, baking powder, vanilla, salt, and cinnamon to a blender.
- Pulse to break up curds, then blend on high for 30-45 seconds until smooth and creamy.
- Pour batter into a bowl or jug for easier handling.
- Heat a non-stick skillet over medium-low heat for 2-3 minutes.
- Lightly grease the pan with coconut oil or butter using a paper towel.
- Pour about 1/4 cup of batter into the center of the pan.
- Cook undisturbed until bubbles form on the surface and pop, leaving open holes, and edges look set (approx. 3-4 minutes).
- Flip gently and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and keep warm in a 200°F oven while finishing the batch.
- Serve immediately with fresh berries, maple syrup, or Greek yogurt.
Notes
Use full-fat cottage cheese for the best texture. Ensure bananas are very ripe for natural sweetness. Do not over-blend the batter. Cook on medium-low heat to prevent burning the outside before the inside is set. These pancakes freeze well; store in an airtight container for up to 3 months.
- Prep Time: 2 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: high protein pancakes, cottage cheese pancakes, banana pancakes, gluten free breakfast, healthy pancakes, quick breakfast, egg free flour pancakes