Cottage Cheese Banana Pancakes

Start your day the right way with these high‑protein banana cottage cheese pancakes, topped with juicy fresh kiwi and your favorite fruit. This wholesome breakfast is packed with flavor and over 25 g of protein per serving, making it perfect for busy mornings, post‑workout refuels, or weekend brunches.

Why You’ll Love This Recipe

Protein Rich & Satisfying: Combining cottage cheese, eggs, and protein pancake mix delivers a filling breakfast that supports muscle repair and keeps you energized.

Naturally Sweet Flavor: Ripe bananas lend sweetness without added sugar, while fresh kiwi adds a tangy twist.

Quick & Easy Prep: With just a blender and skillet, you’ll have fluffy, nutritious pancakes in about 15 minutes.

High-Protein Banana Cottage Cheese Pancakes with Kiwi

yummi recipe

Start your day the right way with these high‑protein banana cottage cheese pancakes, topped with juicy fresh kiwi and your favorite fruit. Packed with over 25 g of protein per serving, they’re ideal for busy mornings, post‑workout refuels, or weekend brunches.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 302 kcal

Ingredients

  

Pancake Batter

• 1 very ripe banana sweeter and softer for better texture
• 4 large eggs high‑quality protein
• 1 cup 2% cottage cheese or 4% for extra richness
• 0.75 cup high-protein pancake mix e.g., Kodiak Cakes
• 2 Tbsp ground golden flaxseed adds fiber & omega‑3
• 1 tsp chia seeds for nutrition & thickness

For Serving

• fresh kiwi and other fruit for topping
• maple syrup or Greek yogurt optional drizzle or topping

Instructions

 

• Blend Ingredients: Add banana, eggs, cottage cheese, pancake mix, flaxseed, and chia seeds to a blender. Blend until smooth and creamy.
• Heat the Skillet: Preheat a non‑stick skillet or griddle over medium heat. Lightly coat with coconut or avocado oil spray.
• Cook Pancakes: Use a ¼‑cup measure to pour batter onto the skillet. Cook until bubbles form on top and edges look set, then flip and cook until golden brown.
• Serve with Kiwi: Stack the pancakes, then top with fresh kiwi slices, berries, a drizzle of real maple syrup or Greek yogurt.

Notes

For variety, try toppings like nut butter with honey, Greek yogurt and granola, or fruit compote. Freeze leftovers for up to 3 months and reheat in a toaster or microwave. For fluffier pancakes, blend until smooth and adjust batter consistency with a splash of milk if needed.

Keyword banana cottage cheese pancakes, easy pancakes, healthy breakfast, high-protein recipe, protein pancakes

Ingredients (Makes ~12 Pancakes):

1 very ripe banana – sweeter and softer for better texture

4 large eggs – high‑quality protein

1 cup 2% cottage cheese (or 4% for extra richness)

¾ cup high‑protein pancake mix (e.g., Kodiak Cakes)

2 Tbsp ground golden flaxseed – adds fiber & omega‑3

1 tsp chia seeds – for nutrition & thickness

Fresh kiwi and fruit for serving
(Ingredient details adapted from original recipe)

How To Make Them

Blend Ingredients
Add banana, eggs, cottage cheese, pancake mix, flaxseed, and chia seeds to a blender. Blend until smooth and creamy.

Heat the Skillet
Preheat a non‑stick skillet or griddle over medium heat. Lightly coat with coconut or avocado oil spray.

Cook Pancakes
Use a ¼‑cup measure to pour batter onto the skillet. Cook until bubbles form on top and edges look set, then flip and cook until golden brown.

Serve with Kiwi
Stack the pancakes, then top with fresh kiwi slices, berries, a drizzle of real maple syrup or Greek yogurt.

Topping Ideas (Boost Flavor & Nutrition)

Fresh kiwi & blueberries

Nut butter with honey drizzle

Greek yogurt + granola

Sliced bananas & dark chocolate chips

Fruit compote (raspberry or blackberry)

Pro Tips for Perfect Pancakes

Smooth batter: Blend until silky for light, fluffy pancakes.

No blender? Mash the banana with a fork and mix by hand.

Batter consistency: Add splash of milk if too thick, extra mix if too thin.

Keep warm: Place cooked pancakes in a 200 °F oven while finishing the batch.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Pancakes can be frozen for up to 3 months.

Reheat: Use a toaster for crisp edges or microwave for a soft warm stack.

Nutrition (Approximate per Serving)

Calories: ~302 kcal

Protein: ~26 g

Carbs: ~28 g

Fat: ~11 g

Fiber: ~5 g
(Nutrition facts from recipe source)

Ready to elevate your breakfast game? These banana cottage cheese pancakes with kiwi aren’t just delicious they help you start strong and stay full longer! Want variations or meal‑prep tips? Just ask!

for more recipe follow me in my account pinterest