Cottage Cheese & Banana Protein Pancakes (No Oats, 5 Ingredients)
These Cottage Cheese and Banana Protein Pancakes are quick, easy, and packed with 27g of protein per serve. Simply blend 5 ingredients and cook for a light, fluffy, and healthy breakfast or post-workout snack.
If you're after a healthy pancake recipe that’s light, fluffy, and packs a protein punch – look no further. These Cottage Cheese and Banana Protein Pancakes are made with just five simple ingredients: eggs, banana, cottage cheese, protein powder, and flour. Each serve delivers around 27g of protein, making them perfect for post-workout recovery, weekend brunches, or easy meal-prep for a nourishing weekday breakfast.
Unlike other healthier pancake recipes that rely on oats (which can turn gluggy or porridge-like), this version skips them entirely – and trust me, the result is so much better! The texture is closer to classic pancakes, with a lovely golden crust and soft, tender centre.
In This Post: Everything You Need For Cottage Cheese & Banana Protein Pancakes
Why You’ll Love These Cottage Cheese And Banana Protein Pancakes
If you’ve tried healthier protein pancakes before and been left with a dense, chewy stack or a gluggy oat mess... you’re not alone. That’s exactly why I created this recipe — to bring you a better-tasting, better-textured pancake that still packs a protein punch.
✔️ Only 5 ingredients – no ‘optional’ salt or baking powder, it really is 5 ingredients
✔️ No oats – no ‘oatmeal gumminess’ here, just light & fluffy protein pancakes
✔️ High protein – 27g protein per serve
✔️ Easy to make – blend, cook, enjoy!
✔️ Meal-prep friendly – make a double batch for busy mornings
5-Ingredient Protein Pancakes (Quick & Easy!)
It doesn’t get simpler than this! These Cottage Cheese Banana Protein Pancakes are quick & easy, with just 5 ingredients which you probably already have in your kitchen. No long lists and no 'optional' baking powder here, it really is this simple.
Eggs: Always try to opt for high quality free-range eggs.
Cottage cheese: Both regular and low-fat options work well, adding creaminess and protein.
Banana: Choose a banana that’s yellow with a few brown spots for the best flavour and natural sweetness.
Protein powder: I used Muscle Nation’s vanilla whey protein powder, which gives these pancakes a sweet and delicious taste. But feel free to use your preferred brand.
Plain flour: I used Vetta Smart Protein Flour for an extra protein boost, but any plain flour will do, and they’ll still pack a high-protein punch at 24g per serve.
How to Make These High Protein Cottage Cheese Pancakes
Blend all ingredients until smooth. A stick blender or Nutribullet works great.
Heat a non-stick pan over low-medium heat and lightly grease it with oil or butter.
Pour small amounts of batter ( ¼ cup per pancake) into the pan.
Cook for 2–3 minutes each side or until golden and cooked through.
Serve with your favourite toppings and enjoy warm.
What Makes These Pancakes High Protein?
Each serve of these Cottage Cheese Banana Protein Pancakes delivers around 27g of protein, making them a perfect choice for a nourishing, satisfying breakfast. Here's the protein breakdown by ingredient:
Cottage cheese (¼ cup): A protein powerhouse with 8g+ protein per serve. It’s rich in casein, a slow-digesting protein that keeps you feeling full and fuels you for longer.
Vanilla protein powder (1 scoop / ~30g): Adds a sweet flavour without extra sugar — and packs in 22g of protein to boost your macros effortlessly.
Eggs (2 large): Naturally nutrient-dense, eggs contribute 13g of protein, plus healthy fats that support satiety and help bind the pancakes.
Flour (⅓ cup): Vetta Smart Protein Flour delivers 13g of protein, twice the protein and 25% fewer carbs than regular plain flour. It’s also higher in fibre, helping you stay fuller for longer — and creates a light, fluffy texture without the heaviness of oats. (You can substitute plain flour 1:1, and it will still add ~6g protein to this recipe.)
Want more high protein breakfast ideas? Try my Easy Bircher Muesli — it's creamy, satisfying, and perfect for meal prep too.
Why Cottage Cheese Works In Protein Pancakes
Cottage cheese might not be the first ingredient that comes to mind for pancakes, but trust me — it’s the quiet achiever in this recipe. Here’s why it works so well:
High in protein, low in fuss: Just ¼ cup of cottage cheese adds over 8g of protein, contributing to a total of 27g per serve. That’s without relying powder or extra ingredients.
Adds creaminess without heaviness: Unlike oats (which can make pancakes gluey), cottage cheese blends beautifully into the batter, giving moisture and a rich mouthfeel while keeping the texture light and fluffy.
Neutral flavour, easy to pair: Its subtle taste means it blends in seamlessly with banana and vanilla protein powder — no funky aftertaste, just soft, pillowy pancakes.
A whole food win: It's packed with casein protein (slow-digesting), calcium, and B12. If you’re after a breakfast that works harder for you, this is it — especially if you’re looking to build or maintain muscle, balance blood sugar, or just stay fuller for longer.
The Perfect Pancake Texture (And Why I Don’t Use Oats)
When developing this recipe, I tried using oats for a naturally gluten-free option, but the texture wasn’t what I was aiming for — it ended up dense and gummy, more like oatmeal than pancakes.
That's why I’ve opted for a mix of protein powder and Vetta Smart Flour, which has twice the protein and 25% less carbs than regular flour and higher in fibre. This unique dry-ingredient combo gives these pancakes the ideal balance of lightness and fluffiness, without the heaviness of oats. The result? Delicious and healthier protein pancakes that are easy to flip and stack without any crumbly mess or rubbery texture. Overall, they’re:
✔️ Light and fluffy
✔️ Golden, crisp edges
✔️ Moist but not mushy
✔️ Just more pancake-y
(Simply substitute plain flour 1:1 if you don’t have access to the Vetta Smart Flour, they’ll still pack a high-protein punch at 24g per serve.)
Prefer your pancakes ultra-thin? You might love my Easy Dairy-Free Crepes — they’re light, lacy, and perfect with lemon and a sprinkle of sugar.
Best Toppings for Protein Pancakes
These Cottage Cheese and Banana Protein Pancakes are delicious on their own, but you can take them to the next level with your favourite toppings! Here are a few ideas to elevate your pancakes:
Fresh fruit: Blackberries add a burst of natural sweetness along with fibre and antioxidants. You can also switch things up with sliced banana or other seasonal berries.
Natural sweetness: For that sweet, comforting drizzle try honey or even a sugar free maple-syrup for a healthier option. It’s the perfect finishing touch!
Greek yoghurt: For extra protein, creaminess, and a tangy contrast to the sweetness of the pancakes.
Dark chocolate chips: If you’re in the mood for something sweeter, sprinkle dark chocolate chips in the batter before flipping for an indulgent, chocolatey treat.
More Recipes You’ll Love
💛 Need a make-ahead option for busy mornings? My High Protein Bircher Muesli is creamy, satisfying and perfect for meal prep. It’s a fridge staple around here.
🥞 Prefer your pancakes ultra-thin? My Easy Dairy-Free Crepes are light and lacy — perfect with lemon and sugar for something a little nostalgic.
🍝 For a main meal using Vetta Smart Protein Pasta, try my Coconut Cream Carbonara — it’s a creamy, dairy-free twist on a classic, boosted with protein and fibre thanks to the Vetta pasta.
Cottage Cheese & Banana Protein Pancakes (No Oats, 5 Ingredients)
Servings: 6 pancakes | Prep: 5 mins | Cook Time: 5 mins
Ingredients
2 large eggs, free range
¼ cup (70g) cottage cheese, regular or low fat
½ (65g) ripe banana,
¼ cup (30g) protein powder, (I used Muscle Nation Vanilla Whey)
⅓ cup (60g) Vetta Smart Protein Flour, (or substitute with plain flour)
Olive oil or butter, for cooking
Method
Prepare the batter: Combine the eggs, cottage cheese, banana, protein powder, and flour. Blend using a stick blender, blender or food processor until smooth and well-combined.
Heat your pan: Place a non-stick frying pan over low to medium heat and lightly grease with a small amount of oil or butter.
Cook the pancakes: For each pancake, pour ¼ cup of the batter onto the pan. Cook for about 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown on both sides.
Serve: Enjoy your pancakes with your favourite toppings, like fresh fruit, syrup, yoghurt or nut butter.
Frequently Asked Questions
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Absolutely! While I love using Vetta Smart Protein Flour for an extra protein and fibre boost, this recipe works just as well with regular plain flour as a 1:1 swap. You’ll still get around 24g of protein per serve — and a fluffy, delicious result.
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I haven’t personally tested this without banana, but you could try using unsweetened applesauce as a 1:1 substitute. Just keep in mind the texture and sweetness may vary slightly.
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Yes! While protein powder adds a sweet flavour and boosts the total protein, you can leave it out or replace it with extra flour.
Just note: the total protein per serve will drop to ~24g. For a natural protein boost, you could dollop low-fat Greek yoghurt when serving.
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Either regular or low-fat cottage cheese works well in this recipe. Both blend smoothly and add moisture and protein. Just make sure to use plain cottage cheese, not flavoured.
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Not as written. However, you can substitute the flour for a 1:1 gluten-free baking blend and avoid oat flour if you want to keep the “no oats” texture promise. Remember to check labels and use a gluten-free friendly protein powder.
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Store leftover protein pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a non-stick pan, microwave, or toaster. You can also freeze them with baking paper between layers for up to 2 months.
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They can be! With around 27g of protein per serve, they’re filling, balanced, and support muscle growth retention — all helpful if you’re trying to lose weight. Pair with berries or low-fat yoghurt for a nutrient-rich meal.
