Protein Pancakes

5 from 3 votes

These soft, high-protein pancakes are made with oats, banana, cottage cheese, and egg — just five simple ingredients blended together. Perfect for toddlers and easy to prep ahead for a quick, nourishing breakfast.

Prep Time10

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: Pancake, Protein

Servings:

Ingredients

1/2 cup rolled oats
1/2 banana mashed
1 egg
1/2 cup cottage cheese
1 tsp baking powder

US - Metric

Instructions

Add the rolled oats to a blender or food processor. Blend until they are a fine flour like consistency.
Add the mashed banana, egg, cottage cheese, and baking powder. Blend until the mixture becomes a smooth batter.
At this point, feel free to add any additional ingredients you desire, such as a pinch of cinnamon, a tablespoon of ground flaxseed, chocolate chips, or sliced fruit.
Heat a non-stick griddle or pan over medium heat. Pour small portions of the batter onto the griddle to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Once the protein pancakes are cooked, serve them warm. Top with additional fruit, a dollop of yogurt, or a drizzle of honey if desired.

Notes

Makes about 6 small pancakes, depending on size.

These pancakes are soft and easy to chew — great for baby-led weaning or toddlers.

Be sure to cook on low-medium heat to avoid over-browning while the inside sets.

Nutrition