In an attempt to include more protein-rich foods in our everyday meals, I created a pancake that is equally delicious as it is rich in vitamins and nutrients. My secret weapon to increasing protein- cottage cheese!

Why try to include extra protein in our pancakes? When I prioritize protein, I feel much more satisfied post-meal. I also find I am fuller for longer. Don’t get me wrong, a typical pancake for breakfast is so delicious and satisfying, but I’m hungry an hour later.

Cottage cheese is a wonderful source of protein and calcium while being mostly taste-free and relatively inexpensive. You can easily manipulate it to fit your palate without compromising nutrients – in baking, with fruit, with veggies, in lasagna – the possibilities are endless!

The texture of these pancakes is between fluffy buttermilk pancakes and your basic egg and banana pancakes. They are super filling but amazingly flavourful and have many benefits.

  • Ready in under 30 minutes
  • The recipe cooks up a huge batch, so you are easily able to freeze and pull them out as needed
  • Super soft
  • Great cinnamon flavor
  • Customizable
  • Toddler and baby approved!

Ingredients for Cottage Cheese Banana Pancakes

The majority of these ingredients are staples you can find in your kitchen cupboards –

  • Milk – You can use either plant-based milk or cow’s milk for this recipe. I like to use unsweetened vanilla oat milk – I love the subtle hint of flavor it gives the recipe!
  • Ripe Bananas – Try to use the darkest, most unattractive bananas you have sitting at the bottom of your fruit bowl. The more overly ripe bananas, the better the taste and sweetness!
  • Cottage Cheese – This recipe calls for two cups, so purchase a large container! That’s 56g of protein added to our pancakes! Make sure you use wet cottage cheese, not dry.

Tips for the best Cottage Cheese Banana Pancakes

These pancakes are fairly straightforward, but I have a few tips for you!

  • Non-stick Griddle or Pan – I highly recommend using a nonstick pan or griddle. The last thing you want is your pancakes sticking and falling apart while trying to flip them.
  • Reapply oil – I prefer light spray oil, but you can use canola, light olive oil, or coconut oil. I recommend reapplying oil after 1-2 batches of pancakes have been cooked to prevent sticking.
  • Cook on medium heat – Cooking your pancakes on medium heat ensures they won’t burn and come out perfectly golden.
  • Bubbles – You’ll know when to flip the pancakes when the bubbles start to form!
  • Keep it consistent – Use an ice cream scoop or ¼ cup to measure the same-sized pancake.

Make Extra

These pancakes freeze so well. Once your pancakes are cool, place them inside a large zip lock freezer bag. I like to separate my pancakes into four bags to pull one bag out of the freezer at a time while the rest stay preserved. The pancakes will thaw while in the fridge, or you can put them directly into the toaster to heat.

Top with maple syrup, honey, fruit, or peanut butter and enjoy!

Cottage Cheese Banana Pancakes

Ingredients

  • 1 ½ cups milk
  • 4 eggs
  • 3 ripe bananas
  • 2 cups cottage cheese
  • 3 ½ cups oats
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tsp cinnamon

Directions

  1. Mix milk, eggs, bananas, cottage cheese, oats, vanilla, baking powder and cinnamon in a blender until you reach a smooth consistency.
  2. Using a nonstick griddle, heat to 325 degrees or a skillet over medium heat.
  3. Once the griddle is hot, add a little cooking spray to the area to ensure the pancakes don’t stick! Scoop 1/4 cup of batter onto the griddle. Using the bottom of the scoop, swirl the pancake mix, so it’s evenly distributed – this will help with even cooking.
  4. Flip the pancakes once bubbles start to appear. Cook on the other side 3-5 minutes until nice and browned
  5. Serve with a generous drizzle of maple syrup, peanut butter, or a dollop of whipping cream with fruit!

By Jenni Varughese

Jenni is an exercise specialist and instructor at MacEwan University Sport and Wellness. Certified with the Canadian Society for Exercise Physiology, Jenni has worked with a great range of clientele – predominantly those with chronic disease, pre/post-op orthopedic surgery, and mental health challenges.