Description
Fluffy, golden-brown pancakes made with cottage cheese, oats, banana, and strawberries. These protein-rich pancakes are the perfect healthy breakfast or post-workout treat.
Ingredients
Scale
- ½ cup cottage cheese
- ½ cup rolled oats
- 2 large eggs
- 1 small ripe banana, mashed
- ¼ cup diced fresh strawberries
- 2 tablespoons milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup (optional)
- Pinch of salt
- Cooking spray or butter, for the pan
Instructions
- 1. In a blender, combine cottage cheese, oats, eggs, mashed banana, milk, vanilla, baking powder, honey (if using), and salt. Blend until mostly smooth.
- 2. Transfer batter to a bowl and gently stir in diced strawberries. Let rest for 5 minutes to thicken.
- 3. Preheat a nonstick skillet over medium heat and lightly grease with cooking spray or butter.
- 4. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges set.
- 5. Flip and cook another 1–2 minutes until golden and cooked through.
- 6. Transfer pancakes to a plate and cover loosely with foil. Repeat with remaining batter.
- 7. Serve warm with extra strawberries, syrup, or a dollop of Greek yogurt.
Notes
- Let the batter rest for improved texture and fluffiness.
- Use a very ripe banana for better natural sweetness.
- Store leftovers in the fridge up to 3 days, or freeze for longer storage.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Skillet
- Cuisine: Healthy
Nutrition
- Serving Size: 3 pancakes
- Calories: 240
- Sugar: 10g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 125mg
Keywords: high-protein pancakes, cottage cheese, banana, strawberries, gluten-free breakfast