4.5 70 Published Sep 05, 2015, Updated Jan 31, 2024 That said, my love for pancakes grew after discovering protein pancakes. I’ve made so many variations since and recently decided to try making pancakes with cottage cheese as the source of protein! Fair warning: these are dense pancakes. I personally love the texture and think they’re more filling, but if you’re looking for light and fluffy pancakes, try these Greek yogurt pancakes or my coconut flour pancakes.
Ingredients Needed For Banana Cottage Cheese Pancakes:
rolled oats or quick cooking oats banana cottage cheese egg whites almond milk – I used unsweetened almond milk, but any milk should work! cinnamon baking powder chocolate chips – I like using Lily’s chocolate chips because they’re low sugar! optional toppings: banana slices, maple syrup, more chocolate chips, etc.
How to Make Cottage Cheese Pancakes
Blend ingredients – Place the oats, banana, cottage cheese, egg whites, almond milk, cinnamon and baking powder in a blender and blend until smooth. Stir in the chocolate chips. Cook – Pour the batter onto a preheated, greased skilled and cook until the batter forms little bubbles across the top. It’s ready to flip when you can easily get under the pancake with a spatula. Flip and cook for another 2-3 minutes or until pancake is cooked through. Top and serve – Top with banana slices, maple syrup and any other toppings you’d like and enjoy!
Tips for Perfect Pancakes
Re-grease the pan between each batch of pancakes. Use a nonstick pan for easy flipping. Don’t use a higher heat and think it will cook the pancakes faster… you’ll be left with burnt yet uncooked cakes. Stick to low-medium heat and practice patience!
Storing Leftover Pancakes
I love making these cottage cheese pancakes for meal prep, because they store so well! Refrigerator – Store any leftover pancakes in an airtight container in the refrigerator for up to one week. Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months. To reheat – No matter how you store them, the reheating process is important! I like to heat them in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until pancakes are warm.
More Pancake Recipes to Try
Blueberry Protein Pancakes Healthy Apple Pancakes Butternut Squash Pancakes Healthy Pumpkin Pancakes Banana Pancakes for Babies Overnight Oatmeal Pancakes Protein Pancakes
More Recipes with Cottage Cheese
Cottage Cheese Oatmeal Cottage Cheese Cookie Dough Roasted Strawberry Cottage Cheese Bowl Cottage Cheese Ice Cream Tuna Stuffed Bell Peppers Cottage Cheese Cookies Frozen Cottage Cheese Bark Strawberry Cheesecake Smoothie
Photos by Ashley McLaughlin.
