Oatmeal Banana Protein Pancakes with Cottage Cheese (Gluten-Free!)
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.
Ingredients
- 1 C Mashed Ripe Bananas about 2 bananas worth
- 1.5 C Cottage Cheese feel free to use dairy-free
- ¾ C Milk of Choice
- 2 Eggs
- 2.5 C Old Fashioned Oats
- 2 teaspoon Baking Powder
- 2 teaspoon Vanilla
- ¼ C Agave if needed for sweetness; I typically only end up adding about 1 tablespoon. Feel free to swap in maple syrup or honey.
- 1-2 tablespoon Butter for pan frying
Instructions
- Add all ingredients except butter to blender. Blend until smooth.
- Melt butter in sautee pan until bubbling aggressively. Pour about ⅛ of the batter in, swirl pan to level out batter, and let rest until bubbles appear. Flip, smash down with spatula and cook until golden brown on both sides. Repeat with remaining batter.
- Top with maple syrup, honey, peanut butter, berries, whatever you fancy. ENJOY!
Notes
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.
- 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!
Nutrition
Calories: 417kcalCarbohydrates: 57gProtein: 20gFat: 12gSaturated Fat: 5gCholesterol: 104mgSodium: 635mgPotassium: 539mgFiber: 6gSugar: 21gVitamin A: 538IUVitamin C: 8mgCalcium: 304mgIron: 3mg
Tried this recipe?Let us know how it was!