Cottage cheese and banana pancake recipe

Sundays are made for eating pancakes, and with all the snow we have in Oslo, it’s made for hot cocoa too.

After a long, snowy walk with my dog and my <3, I made this sugar-free and protein-filled pancakes of oatmeal, cottage cheese and banana. I doubled the recipe to have some extra as healthy snack for the upcoming week. They are great on their own with a cold glass of milk, or topped with berries, and quark, bananas and honey, or homemade jam.

Now that I’m all filled up on pancakes, I’m going to spend the rest of the day in front of my new Paff, working on the muslin of a wool jacket with back pleats. More in that later.



  • 140 g old fashioned oats
  • 20 g (4 tbsp) protein powder for baking
  • 100 g (1 medium) ripe banana mashed
  • 80 g fat free cottage cheese
  • 200 g skimmed milk¬†
  • 75 g (2 medium) egg whites
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • a dash of cinnamon


Mash the banana with the fork and add all ingredients in a blender. Mix until you have a smooth batter. If it gets too thick, add one or two table spoons of milk, but don’t make it too thin, as this will make the pancakes flat.

Heat a griddle to medium heat, and add a little butter so the pancakes won’t stick. Pour about 1/8 of the batter into the griddle and cook for several minutes on each side until they are golden brown. Serve with the topping of your taste, or eat them plain with a hot cup of cocoa.

Nutrients per serving (8 serving): 218 kcal, 30 g carbohydrate, 14 g protein, 3 g fat

Original recipe is from Ambitious kitchen.

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