Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
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½ cup rolled oats (or quick oats)
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½ cup full-fat or low-fat cottage cheese
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1 ripe medium banana
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2 large eggs
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1 tsp vanilla extract
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½ tsp baking powder
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¼ tsp salt
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¼ tsp ground cinnamon (optional)
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Coconut oil or butter, for greasing the pan
For Serving (Optional):
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Fresh berries
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Sliced banana
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Maple syrup or honey
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A dollop of Greek yogurt
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Nut butter
Equipment
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Blender or food processor
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Non-stick skillet or griddle
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Spatula
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Measuring cups and spoons
Instructions
Step 1: Prepare the Batter (Time: 2 minutes | Intensity: Low)
Combine all the batter ingredients—the rolled oats, cottage cheese, banana, eggs, vanilla extract, baking powder, salt, and cinnamon—in a blender or food processor. Blend on high for about 45-60 seconds, or until the mixture is completely smooth and creamy. The batter should have a pourable consistency. If it seems too thick, you can add a tablespoon of milk or water to thin it out.
Step 2: Preheat the Pan (Time: 1 minute | Intensity: Low)
Place your non-stick skillet or griddle over medium heat. Allow it to heat up for a minute or two. It’s important not to have the heat too high, as the pancakes can burn on the outside before they are cooked through. Lightly grease the pan with a small amount of coconut oil or butter.
Step 3: Cook the Pancakes (Time: 4-5 minutes per batch | Intensity: Medium)
Pour about ¼ cup of the batter onto the preheated skillet for each pancake. Use the back of a spoon to gently spread the batter into a 3-4 inch circle if needed. Cook for 2-3 minutes on the first side. You’ll know it’s time to flip when small bubbles begin to form on the surface and the edges look set. This is a key moment—these pancakes are more delicate than traditional flour pancakes, so be gentle.
Carefully slide your spatula under the pancake and flip it. Cook for another 1-2 minutes on the second side, until golden brown and cooked through. Transfer the finished pancakes to a plate and keep them warm. Repeat with the remaining batter, greasing the pan as needed.
Step 4: Serve and Enjoy (Time: 1 minute | Intensity: Low)
Serve your Cottage Cheese Banana Oatmeal Protein Pancakes immediately while they are hot. Top them with your favorite toppings like fresh berries, a drizzle of maple syrup, or a sprinkle of nuts. Enjoy!
Recipe Notes & Tips
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Make it a Smooth Batter: Using a blender is the best way to ensure the oat flour is fine and the cottage cheese is completely smooth. If you don’t have a blender, you can use pre-ground oat flour and mash the banana well, but the texture will be slightly different.
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Don’t Overmix: If you are using a food processor, be sure to scrape down the sides and pulse until just combined. Over-blending can make the pancakes a bit tough.
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Low and Slow: The key to perfectly cooked protein pancakes is a steady, medium-low heat. This allows the inside to cook without the outside burning.
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Make Them Thicker: If you prefer a thicker pancake, add 1-2 tablespoons of additional oats to the batter.
Nutritional Information (Estimated)
Nutritional values are an estimate and will vary based on the specific ingredients you use.
Serving Size: 1 full recipe (all pancakes)
Calories: 460 kcal
Protein: 28g
Carbohydrates: 55g
Dietary Fiber: 7g
Sugars: 16g (natural from banana)
Fat: 14g
Saturated Fat: 5g
Cholesterol: 375mg
Sodium: 800mg
Potassium: 650mg
