Go Back
alt text

Fluffy Wheatless Banana Cottage Cheese Pancakes Recipe (Gluten-Free & High Protein)

Blending oats creates a natural wheatless flour base. Cottage cheese provides extra protein and makes the pancakes creamy and fluffy. Bananas act as a natural sweetener and binding agent. Medium heat prevents the pancakes from burning while allowing the inside to cook through.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe bananas medium size, mashed
  • 3/4 cup cottage cheese
  • 2 large eggs
  • 1 cup certified gluten-free rolled oats
  • 1/2 teaspoon baking powder gluten-free
  • 1/2 teaspoon cinnamon optional
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 –2 teaspoons coconut oil or butter for cooking

Equipment

  • Blender or food processor
  • Large mixing bowl
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Add rolled oats to a blender or food processor and pulse until you get a fine flour consistency.
  2. Mash ripe bananas in a large bowl until smooth.
  3. Add cottage cheese, eggs, vanilla extract, and cinnamon, then mix well.
  4. Stir in the oat flour, baking powder, and salt until combined. The batter will be thick but pourable.
  5. Heat a non-stick skillet over medium heat and lightly coat with coconut oil or butter.
  6. Pour about 1/4 cup of batter per pancake onto the skillet.
  7. Cook for 2–3 minutes on one side until bubbles form, then carefully flip and cook another 2 minutes until golden.
  8. Repeat with the remaining batter.

Notes

For extra protein, add a scoop of vanilla protein powder to the batter.
To make the pancakes dairy-free, replace cottage cheese with a dairy-free alternative such as almond-based cottage cheese.
Top with fresh berries, a drizzle of honey, or nut butter for added flavor.
Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 1 month.
Reheat by toasting or microwaving gently.