Cottage Cheese Banana Oatmeal Protein Pancakes
These easy blender protein pancakes combine oats, ripe banana, eggs, and cottage cheese for a thick, satisfying breakfast. Cook on medium-low heat for fluffy centers and golden edges.
Equipment
- Blender
- Large Non-Stick Pan
Ingredients
Pancake Batter
- 1 cup old fashioned oats
- 1 cup low fat cottage cheese
- 1 ripe banana
- 2 large eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 tsp vanilla extract
For Cooking
- salted butter
Instructions
Preparation and Cooking
- Add the cottage cheese, banana, eggs, baking powder, cinnamon, vanilla extract, and oats to a blender, then blend on high for 30 to 45 seconds until fully smooth, scraping the sides if needed. The batter should look thick but pourable, with no visible oat bits or cottage cheese curds.
- Set a large non-stick pan over medium-low heat and coat the surface with salted butter. When the butter melts and a tiny drop of water skitters gently instead of exploding, the pan is ready.
- Portion about 1/4 cup of batter for each pancake, leaving space between them so they spread evenly. The rounds should settle into neat circles rather than running all over the pan.
- Cook the pancakes without moving them for 3 to 4 minutes. Wait for lots of small bubbles across the top and a darker ring around the edges before flipping.
- Turn each pancake carefully and cook for 2 to 3 minutes more, adding more butter between batches as needed. The pancakes are done when both sides are golden brown and the centers feel set instead of wet.
- Transfer to plates and serve with your favorite toppings. The best texture is warm and fluffy inside with lightly crisp edges.
Notes
Blender loading tip: Add ingredients with the wet ingredients at the bottom and oats on top so the blades move freely. This helps prevent blender jams and gives a smoother batter.
Temperature tip: Maintain a gentle medium-low stovetop heat or 350 degrees Fahrenheit on an electric griddle. If the butter browns quickly or the batter hisses aggressively, your pan is too hot.
Flipping cue: Wait for a dark ring around the edges and plenty of small bubbles before flipping. After flipping, avoid pressing down with a spatula so the pancakes stay light and fluffy.
Storage: Allow leftover pancakes to cool fully on a wire rack so steam does not make them soggy. Refrigerate cooked egg dishes for 3 to 4 days, or freeze in an airtight bag with parchment paper between layers for up to 2 months.
Reheating: Warm chilled or frozen pancakes in a toaster or toaster oven instead of a microwave so that the edges remain crisp and pleasant.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.