Protein Packed Oatmeal Banana Pancakes

Protein Banana Pancakes are a staple in our house since they easy to make, really filling, and healthy. Plus they freeze great so I usually keep some stored away for quick breakfasts on the go.

Pancakes are one of my favorite things to enjoy for breakfast but often I am hungry an hour later since most pancakes don't offer much in terms of protein. Luckily these protein pancakes with banana and oats are packed with protein from two secret ingredients - cottage cheese and egg whites. Don't worry if you don't like cottage cheese, you won't even be able to tell it's in there but it adds some much needed protein that will keep you energized all morning. The bananas add all the sweetness you need and they taste great topped with nut butter, fresh fruit, maple syrup, or a drizzle of chocolate syrup.

Since we could all use more time in the morning, I love the idea of having homemade, good for you options at your fingertips. With that in mind, I always make a double or triple batch of these easy banana protein pancakes and freeze the extras. I have found the best way to freeze pancakes is to first let them cool completely. Then once they are cooled, place them in a single layer on a baking sheet or piece of parchment paper. Place them in the freezer for 1-2 hours. Once they are mostly frozen, you can store them in a freezer bag or container. Then just pop them in the toaster to reheat. The microwave also works, but I prefer the consistency you get from the toaster.

How do you Make Banana Protein Pancakes

The best way to make protein pancakes is with the blender. That way your pancake batter comes out smooth each and every time. Here's how to make

1. Add your oats to the blender and pulse them until they have a flour-like consistency. (You can skip this step with a high powered blender.)
2. Add the bananas, cottage cheese, egg whites, almond milk, cinnamon, and baking powder. Blend until they form a batter. If you like thinner pancakes, you can add extra almond milk.
3. Heat a nonstick griddle over medium-high heat. 
4. Add the pancakes, using about 1/4 cup of batter per pancake. Once bubbles form and begin to burst, flip the pancakes and cook for about two minutes on the opposite side.
5. Serve warm with pure maple syrup, honey, yogurt, nut butter, fruit, or any topping you like.

Tips for Making these Protein Banana Pancakes

• If you prefer whole eggs to egg whites, just use half the amount. They will still turn out great and have the added nutritional benefits of the yolk.
• Although you can't taste the cottage cheese at all, if you are opposed to using it you could substitute in ricotta cheese or Greek yogurt. Both will add protein to the pancakes.
• If you don't like banana, these can be made with pumpkin puree or apple. However, you will probably need to add some sweetener as well. Honey, maple syrup, or Stevia would all work.
• For a gluten free version, make sure to choose gluten free oats.
• When doubling or tripling the recipe, I recommend blending things in batches to prevent the blender from overheating. 
• I have found the best way to freeze these pancakes is to let them cool and then flash freeze them for an hour on a baking sheet or plate. Then you can place them in a ziploc bag or storage container and they won't stick together. To reheat, pop them in the toaster or microwave for a couple minutes. They can also be reheated in a skillet.
• Add chocolate! Love chocolate. You can add some unsweetened cocoa powder, chocolate chips, or carob chips as well.
• Add fruit! We love adding things like blueberries, strawberries, raspberries, and even chopped mango to these protein pancakes. 

Can I add protein powder to the pancakes?

These pancakes are made with natural sources of protein like cottage cheese and eggs. If you want to use protein powder to add even more protein you can, but it isn't really necessary. However, if you decide to add a few scoops of protein powder, you will need to add some extra almond milk as well.  And look for a protein powder that is low in sugar. 

Looking for more healthy pancake recipes?

• Banana Oat Pancakes
• Low Carb Apple Cinnamon Pancakes
• Low Carb Coconut Pancakes
• Three Ingredient Banana Pancakes
• Greek Yogurt and Flax Pancakes with Berries

Here are some of the products and tools I used in creating this recipe:

• Skillet: I am in love with this pan that I use to prepare this dish but you could use any heavy bottomed pan or cast iron. A wok would also work great for this recipe.
• Blender: Personally I love my Vitamix and feel it is worth the investment since it is such a powerhouse in the kitchen and lasts forever. I use it all the time for smoothies, soups, salsa, and all kinds of recipes.

Love this recipe? Get more like it in our meal plans. This recipe was part of the healthy meal plans we shared this week. Easy breakfast, lunch, and dinner ideas with shopping lists, and nutritional info.

This recipe was originally shared in 2013 but has been updated with new photos and tips.