Naturally sweet, protein-packed, and perfect for a nourishing breakfast
Who says pancakes can’t be healthy? These pancakes skip the flour and sugar, relying instead on wholesome oats, protein-rich cottage cheese, and ripe bananas for natural sweetness. Quick to blend and even quicker to cook, they’re ideal for busy mornings and satisfying enough to fuel your day.
What Makes These Healthy Pancakes So Great?
These pancakes are a nutritious twist on the classic. Bananas add a subtle sweetness, while oats and cottage cheese provide fiber and protein for lasting energy. Blending everything in a food processor gives you a smooth batter — no need for multiple bowls or fancy techniques. Serve with extra cottage cheese and fresh blackberries for a well-balanced, refreshing meal.
Ingredient Breakdown: How Each One Works Its Magic
- Eggs
Bind the batter and provide a good source of protein and healthy fats. - Oats (quick-cooking/rolled)
Replace flour with heart-healthy fiber and slow-digesting carbs. - Cottage cheese
Adds moisture, protein, and a creamy texture without needing milk or cream. - Bananas
Naturally sweeten the batter and help hold it together. - Margarine or butter
Used for frying, it helps give the pancakes a golden crust and prevents sticking. - Blackberries
Bring tartness and freshness to contrast the sweet pancakes.
Make-Ahead Tips
- Blend the batter ahead: Store in the fridge for up to 1 day. Stir before using.
- Meal prep: Cook a full batch and freeze extra pancakes for grab-and-go mornings.
- Mash bananas: If your bananas are very ripe, you can mash and refrigerate them the night before.
Storing and Reheating
Fridge
- Store cooked pancakes in an airtight container for up to 3 days.
Freezer
- Freeze pancakes flat between sheets of parchment paper. Reheat in the toaster or microwave.
Reheating
- Toaster: Ideal for a quick reheat with a bit of crispness.
- Microwave: 20–30 seconds per pancake.
- Pan: Gently reheat in a dry nonstick pan over medium heat.
Time and Yield
- Prep time: 5 minutes
- Cook time: 10–12 minutes
- Total time: Under 20 minutes
- Yields: 4 servings (makes approx. 12 small pancakes)
Step-by-Step Instructions
- Blend the batter
Add eggs, oats, cottage cheese, and bananas to a blender or food processor. Blend until smooth. - Cook the pancakes
Heat a nonstick pan over medium heat and add a little margarine or butter. Pour small rounds of batter into the pan. Cook until bubbles form and the bottom is golden, then flip and cook the other side until golden and firm. - Serve with toppings
Serve the pancakes warm, topped with extra cottage cheese and fresh blackberries. For an extra touch, mix the blackberries into the cottage cheese for a creamy, fruity topping.
Ingredients (with Metric & US Measurements)
4 portions/servings
Pancake Batter:
- 7 eggs
- 3 dl quick oats (approx. 120 g or 1¼ cups)
- 3 dl cottage cheese (approx. 300 g or 1¼ cups)
- 2 ripe bananas (approx. 1 cup mashed)
- 25 g margarine for frying (approx. 2 tbsp)
For Serving:
- 2 dl cottage cheese (approx. 200 g or ¾ cup)
- 125 g fresh blackberries (approx. 1 cup)
Optional Toppings & Variations
- Add cinnamon or vanilla extract for extra flavor
- Serve with chopped nuts or a drizzle of honey
- Replace blackberries with raspberries, strawberries, or sliced kiwi
Nutritional Info
per portion/serving
Calories: 478 kcal Fat: 23 g Protein: 34 g Carbohydrates: 32 g
Healthy Pancakes
Who says pancakes can’t be healthy? These pancakes skip the flour and sugar, relying instead on wholesome oats, protein-rich cottage cheese, and ripe bananas for natural sweetness. Quick to blend and even quicker to cook, they’re ideal for busy mornings and satisfying enough to fuel your day.
Ingredients
Pancake Batter:
- 7 eggs
- 1¼ cups quick oats (120 g)
- 1¼ cups cottage cheese
- 2 ripe bananas
- 2 tbsp margarine (25 g)
Serving:
- ¾ cup cottage cheese (200 g)
- 1 cup fresh blackberries (125 g)
Instructions
- Blend the batter: Add eggs, oats, cottage cheese, and bananas to a blender or food processor. Blend until smooth.
- Cook the pancakes: Heat a nonstick pan over medium heat and add a little margarine or butter. Pour small rounds of batter into the pan. Cook until bubbles form and the bottom is golden, then flip and cook the other side until golden and firm.
- Serve with toppings: Serve the pancakes warm, topped with extra cottage cheese and fresh blackberries. For an extra touch, mix the blackberries into the cottage cheese for a creamy, fruity topping.