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!
Why 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:
- cottage cheese
- maple syrup
- vanilla extract
- oat flour
- coconut oil
- almond milk
Add milk as needed: start with 1/4 cup of almond milk and add more as needed. As the batter sits, it will thicken so feel free to add more as you go.
Cook on medium heat: make sure not to cook your pancakes too hot or they will not cook in the center all the way.
Re-butter as you go: after each pancake, make sure to re-apply the butter so the batter doesn’t stick.
Top your cottage cheese pancakes with whatever your heart desires!
- nut butter
- maple syrup
- cottage cheese
- fresh berries
- 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
- 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.
Tips & Notes
- 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.
Calories: 415kcal Carbohydrates: 46g Protein: 19g Fat: 18g Sugar: 12g