These pancakes are inspired by the six-step photo you shared. They are made by blending bananas, cottage cheese, eggs, oats, cinnamon, and baking powder into a thick batter, then cooking it in a lightly greased pan. They are naturally sweet, soft inside, golden outside, and packed with protein and fiber.
10 min
Preparation
15 min
Cooking
3–4
Servings
1. Ingredients with exact measurements
Makes approximately 9–12 medium pancakes, depending on size.
Ripe bananas
2 medium (about 220 g peeled)
Cottage cheese
1 cup (225–250 g)
Eggs
2 large
Rolled oats
1 cup (90–100 g)
Baking powder
1 tsp (4 g)
Ground cinnamon
½ tsp
Vanilla extract
1 tsp (optional)
Salt
1 small pinch
Oil or butter
1–2 tsp, for the pan
0 of 9 ingredients ready
Optional toppings
1 sliced banana
1–2 tablespoons honey or maple syrup
A sprinkle of cinnamon
Greek yogurt or extra cottage cheese
Chopped walnuts, almonds, or pecans
Nut information: The main recipe contains no tree nuts or peanuts if you use uncontaminated oats and other ingredients. Nuts are optional toppings, not required ingredients.
2. Step-by-step cooking instructions
Cottage Cheese Banana Oat Protein Pancake Bites Recipe
Step 1 — Prepare the ingredients
Peel the bananas. Measure the cottage cheese and oats, crack the eggs, and prepare the cinnamon, baking powder, and salt. Ripe, spotted bananas give the best natural sweetness.
Protein‑Packed Healthy Pancakes
Step 2 — Blend the batter
Put the bananas, cottage cheese, eggs, oats, baking powder, cinnamon, salt, and vanilla into a blender. Blend for about 30–60 seconds until mostly smooth. Scrape down the sides if necessary.
Banana Oatmeal Pancakes – Mama Knows Gluten Free
Step 3 — Rest the batter
Let the mixture stand for 5 minutes so the oats absorb moisture. It should be thick but pourable. Add 1–2 tablespoons of milk or water if it is too thick.
Pancakes moelleux avoine & banane (350 kcal, 15 min)
Step 4 — Cook the first side
Warm a nonstick pan over low to medium-low heat. Lightly grease it. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes, until the edges look set and bubbles form on top.
Fluffy Banana Cottage Cheese Pancakes – recipeswithcottagecheese.com
Step 5 — Flip and finish
Flip gently and cook for another 1–2 minutes. Lower the heat if the outside browns too quickly. The center should be fully cooked, with no wet egg batter remaining.
Banana Oat Pancakes | FamilyPlate Recipe Database | FamilyPlate
Step 6 — Serve
Stack the pancakes and add sliced banana, cinnamon, and a little honey or maple syrup. Serve warm with yogurt or extra cottage cheese for a more filling breakfast.
3. Nutrition facts — calories, protein, carbs and fat
The following is an estimate for the full recipe using 2 bananas, 1 cup cottage cheese, 2 eggs, 1 cup oats, and a small amount of oil. Actual values depend on the cottage cheese brand and how much oil and topping you use.
Estimated nutrition per serving · ¼ of the batch · before toppings
300–350 calories
Protein
17–21 g
Carbohydrates
35–42 g
Fat
9–13 g
Fiber
4–6 g
Estimates only, not laboratory-tested values. Nutrition references for similar recipes show that portions and ingredient ratios can change the totals substantially.
Real Life Nutritionist
+2
Nutrition contribution of each ingredient
Ingredient
Main nutritional benefit
Bananas
Carbohydrates, potassium, vitamin B6
Cottage cheese
Protein, calcium, vitamin B12
Eggs
Complete protein, choline, vitamin B12
Rolled oats
Fiber, complex carbohydrates, manganese
Cinnamon
Flavor with negligible calories at this quantity
Cooking oil
Adds fat and calories
Are these pancakes healthy?
Yes, they can be a balanced breakfast. They provide protein from eggs and cottage cheese, fiber from oats and bananas, and energy from carbohydrates.
For weight management: Measure the oil and syrup, and choose toppings according to your appetite.
For muscle building: Add Greek yogurt or serve with extra cottage cheese.
For more fiber: Add berries or a small amount of ground flaxseed.
For less added sugar: Skip the honey or syrup and use ripe bananas.
4. Complete nut information
The recipe pictured does not appear to contain nuts. The oats are grains, not nuts, and cinnamon is a spice.
Base recipe: no added nuts
Bananas, cottage cheese, eggs, oats, cinnamon, and baking powder do not require nuts.
Optional nuts and seeds
Chopped walnuts, almonds, pecans, or peanuts can be added as toppings. Chia seeds, pumpkin seeds, or ground flaxseed are other options.
Allergy information
The recipe contains dairy (cottage cheese) and eggs. Oats may have cross-contact with wheat or other allergens during processing. If you have a nut allergy, check all ingredient labels and avoid cross-contact from blenders, pans, utensils, and toppings.
5. Frequently asked questions (Q&A)
Q1. Can I make these pancakes without a blender?
Yes. Mash the bananas thoroughly, whisk the eggs and cottage cheese, and mix in oat flour instead of whole oats. The texture may be less smooth.
Q2. Can I use regular homemade paneer instead of cottage cheese?
Yes, if you blend soft paneer with a little milk or yogurt until creamy. Firm, dry paneer may make the pancakes denser, so adjust the liquid gradually.
Q3. Can I make them without eggs?
You can experiment with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested until gelled). The pancakes will generally be softer and more delicate, and may need more careful flipping.
Q4. Why are my pancakes falling apart?
The batter may be too wet, the pancakes may be too large, or you may be flipping too early. Rest the batter for 5–10 minutes, make smaller pancakes, and wait until the edges set before flipping.
Q5. Why are they burning outside but raw inside?
The pan is probably too hot. Cottage cheese and ripe bananas brown readily. Use medium-low heat and cook the pancakes slowly.
Q6. Can I use instant oats or oat flour?
Yes. Instant oats generally work well. Oat flour also works, but the batter may thicken faster, so add a little milk or water if needed.
Q7. Are these pancakes gluten-free?
They can be, provided you use oats specifically certified gluten-free and verify that the other ingredients are suitable for your needs.
Q8. Can I prepare the batter the night before?
For the best texture, blend it fresh. If preparing ahead, refrigerate the batter promptly in a covered container and use it within 24 hours. The oats may absorb more liquid overnight, so stir and adjust the consistency before cooking.
Q9. How should I store cooked pancakes?
Refrigerate in a sealed container for 3–4 days, or freeze with baking paper between the pancakes for easier separation. Reheat until hot throughout. Refrigerate within 2 hours of cooking.
Q10. Can children eat these pancakes?
Yes, if the ingredients suit their dietary needs and the pancakes are cooked through. For young children, serve soft pieces of an appropriate size and avoid whole nuts because they are a choking hazard.
Q11. Can I add protein powder?
Yes. Start with one small scoop, then adjust with milk as needed. Protein powder can make the batter thicker and change the texture.
Q12. What is the best topping?
Banana slices and cinnamon are the closest to your photo. Greek yogurt is a good choice for extra protein; honey or maple syrup adds sweetness.
6. Recipe adjustments
Customize your pancakes
How many servings?
2 servings — half batch
4 servings — original batch
8 servings — double batch
What is your main goal?
Balanced breakfast
Higher protein
Lower calories
More fiber
Nut preference
No nuts
Almonds
Walnuts
Seeds instead of nuts
7. Final cooking tips
Use ripe bananas with brown spots for better sweetness.
Blend until the cottage cheese curds are mostly smooth.
Rest the batter before cooking to allow the oats to absorb moisture.
Cook small pancakes on medium-low heat for easy flipping.
Cook eggs thoroughly; do not eat the batter raw.
Add toppings after cooking for the best texture.
For a reference recipe with similar ingredients and additional nutritional guidance, see
Oatmeal Banana Cottage Cheese Pancakes or
Banana Cottage Cheese Pancakes .
Enjoy your homemade banana-oat pancakes! They are a simple, adaptable breakfast, and the banana, cottage cheese, and oats make a delicious combination without needing regular flour or added sugar in the batter.
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