Oatmeal Banana Protein Pancakes with Cottage Cheese (Gluten-Free!)

If a towering pile of sweet, fluffy flapjacks that are actually nutritious sounds like your idea of a good time, you’re going to love my easy Oatmeal Banana Protein Pancakes with Cottage Cheese! Made with fewer than 10 ingredients (and no protein powder — unless you want it 😉), these naturally gluten-free oatmeal protein pancakes are the make-ahead blender breakfast you deserve. 

Jump to:

• What Are Protein Pancakes?
• Why You’ll Love This Oatmeal Banana Protein Pancake Recipe
• Ingredients & Substitutions
• How To Make Gluten-Free Banana Oat Protein Pancakes
• Optional Variations & Dietary Adaptations
• Expert Tips For Oatmeal Blender Pancakes
• Frequently Asked Questions
• More Easy Banana Breakfast Recipes
• Oatmeal Banana Protein Pancakes with Cottage Cheese (Gluten-Free!)
• 💬 Reviews

What Are Protein Pancakes?

Y'all, I can't wait to introduce you to the magic that is protein pancakes! 🥞✨ Imagine the classic breakfast, but with a power-packed twist. If pancakes were mewling kittens, consider protein pancakes growling lions. They're designed to give you that iconic pancake experience while also fueling your body with a good dose of protein. 

While many protein pancake recipes out there might have you reaching for pricey protein powders, my version doesn't! 🙌 Instead, I harness the natural goodness of whole foods. 

The stars of the show for these protein banana pancakes are cottage cheese and eggs. These two ingredients not only amp up the protein content but also give the pancakes a beautifully rich and creamy texture — while still maintaining their fluffy factor.

Worried about sugar? Don't be! There's just a touch of agave nectar in these oatmeal protein pancakes, and if you're on a zero-added sugar journey, you can totally skip it. The sweetness from the bananas and sweet nuttiness from the oats is more than enough yumminess. 

So, next time you're craving a breakfast that's both scrumptious and nutritious, remember — my protein pancakes with cottage cheese are here to save the day!

Why You’ll Love This Oatmeal Banana Protein Pancake Recipe

• Quick & Easy - Dump all your ingredients in a blender, blitz them into a pourable batter, then practice your flipping game. These oatmeal protein pancakes are the easiest pancakes I’ve ever made!
• Allergen-Friendly - Since we use rolled oats as our binder instead of traditional flour, these cottage cheese protein pancakes are naturally gluten-free. They’re also free from nuts & seeds (unless you want to add them!) and have very little added sugar (which you can omit!). 
• Meal Prep-Friendly - Skip the boxes and make your own frozen protein pancakes for way cheaper. They also keep in the fridge for up to a week! 
• Budget-Friendly - No crazy-expensive protein powder here, y’all. Just kitchen and pantry basics! As of September 2023 (when this was published), I was able to make a batch of these protein cottage cheese pancakes for just $3 using a combination of Aldi and Costco finds. 
• Versatile - Feel free to bulk up your cottage cheese banana pancakes batter even further by adding a scoop or two of your favorite vanilla protein powder. You can also swap in other mashed fruits and veggies for the bananas, add fun mix-ins like nuts or chocolate chips, or even make ‘em dairy-free. Read on below for all the fun!

Ingredients & Substitutions

As promised, you only need a few simple ingredients to make these fluffy protein pancakes. Here’s what to grab:

• Ripe Bananas - The more brown and spotty they are, the sweeter the banana oat protein pancakes will be. Feel free to use previously frozen bananas, but defrost them first to make the batter easier to blend and pour.
• Cottage Cheese - Large or small curd, full-fat or low-fat will all work in this banana protein pancakes recipe. You’re welcome to swap in a dairy-free alternative if you prefer.
• Milk of Choice - Any percentage of dairy or unsweetened plant-based milk will work. I personally use oat most often, but have also tried with whole milk, soy milk, and almond milk with great success.
• Eggs - I use large eggs. If you are using liquid eggs from a carton, you’ll need ½ cup.
• Old Fashioned Oats - The flavor and texture is better with rolled oats, but you can make it work with quick-cooking oats. Just note that you might need to use your cook’s intuition — if the batter seems too thin, add more about ¼ cup at a time until it’s thick enough (pourable, but looks fluffy). You can also use pre-ground oat flour if you like, but note that it’s much denser than rolled oats. Start with about 60-75% of what the recipe calls for, then adjust as needed to reach the thickness of batter you prefer. Make sure to use certified GF oats (or oat flour) if needed.
• Baking Powder - Don’t try swapping for baking soda. If you need to check if your BP is still active, put a small spoonful in the bottom of a dark mug. Pour some hot water over it. If it foams and bubbles, it’s still good!
• Vanilla - Feel free to swap in an equal amount of vanilla paste or vanilla powder, or use half as much ground vanilla bean. You can also experiment with other flavored extracts like almond or maple if you like! Just be sure to start slow and add more to taste as you like.
• Agave - Totally optional, in case the protein oat pancake batter doesn’t taste quite sweet enough. You’re also welcome to use honey, maple syrup, brown sugar, jaggery, piloncillo, or the sweetener of your choice. 
• Butter - When it comes to making pancakes, I’m a firm believer that butter is always best for pan frying. Feel free to swap in vegan butter or the oil of your choice.

How To Make Gluten-Free Banana Oat Protein Pancakes

These banana oatmeal protein pancakes are as easy as homemade pancakes come. Here’s how it’s done:

Step 1: Make Protein Pancake Batter. Add all ingredients except butter to a blender. Blend until smooth.

Step 2: Pan-Fry Pancakes. Melt butter in a sauté pan until bubbling aggressively. Pour about ⅛ of the batter in, swirl pan to level out batter, and let rest until bubbles appear. Flip, gently smash down with spatula, and cook until golden brown on both sides. Repeat with remaining batter.

Step 3: Serve. Top with maple syrup, honey, peanut butter, berries, whatever you fancy. ENJOY!

Optional Variations & Dietary Adaptations

As much as I love these protein pancakes with oats, I’ve also had some success with other fun variations. Here are some ideas to get you started:

• Gluten-Free Protein Pancakes - While oats are naturally gluten-free, the equipment they’re processed on may not be. Be sure to opt for Certified GF oats to ensure these gluten-free cottage cheese pancakes are celiac-friendly.
• Different Fruit/Veg - Try making sweet potato protein pancakes or pumpkin protein pancakes by swapping in their respective purées. It works beautifully! Consider adding ½-1 teaspoon of pumpkin pie spice and swapping in maple syrup for the agave if you do. So yummy and seasonal! 🍁
• Extra Protein - If you have protein powder on hand and want to use it, I won’t stop you! Feel free to add protein powder to the mix. I’ve added up to ¼ cup and had them turn out great. Just be mindful of what flavor you’re adding, and if you decide to add more than ¼ cup, you *might* need to thin out your batter with more milk.
• Dairy-Free/Vegan Protein Pancakes - I haven’t tried, but I see no reason why this protein banana pancakes recipe wouldn’t work using your favorite dairy-free cottage cheese. To go a step further and make it eggless is a slightly bigger concern, but I *think* you could use a vegan egg replacer like JUST Eggs and it should work. Hit me up in the comments to let me know how it goes if you try!
• Add-Ons - Banana chocolate protein pancakes do exist, and they’re delightful. Feel free to sprinkle your favorite pancake add-ons once they’re on the pan. Chocolate chips, chopped nuts, granola? Go for it!
• Mix-Ins - You can also feel free to add texture and/or flavor into the oat banana protein pancake batter. Consider adding up to 1 teaspoon of warming spices (e.g. pumpkin pie spice, cardamom, ginger, cinnamon, allspice, etc). You can also pulse in more oats for an oatmeal cookie kinda vibe.

Expert Tips For Oatmeal Blender Pancakes

• Start with no agave nectar in the mix and give it a taste. Depending on your bananas and your palate, you might not need to add any! I usually end up using only about a tablespoon. 
• To freeze for the future, allow the banana oat blender pancakes to cool completely, then separate each with a piece of parchment before stacking in a freezer-safe container or zip-top bag.
• If you like your pancakes to be loftier, feel free to add more oats. More oats makes for a thicker batter, which in turn makes for a thicker pancake. 
• You can also add some extra oats after the initial blending, then just pulse them in for added texture! 

Frequently Asked Questions

More Easy Banana Breakfast Recipes

If you made these banana oat protein pancakes and enjoyed them, please be sure to rate and review below! For more easy healthy cooking hacks, follow me on Pinterest and Instagram, or sign up for my email list!