Fluffy Banana Protein Pancakes

The story this dish tells

Pancakes are a classic breakfast that evoke family moments and relaxation. This healthy version balances tradition with modern nutrition: whole flours, natural banana sweetness, and high-quality protein from cottage cheese. A dish that proves healthy can also be indulgent.

Health benefits

• Buckwheat: naturally gluten-free and rich in antioxidants.

• Oats: provide soluble fiber, which supports satiety and digestion.

• Banana: natural sweetener packed with potassium and steady energy.

• Cottage cheese: a great source of high-quality protein.

Preparation tips

• Use a very ripe banana for maximum sweetness and smoother texture.

• For lighter pancakes, cook on medium heat and avoid adding too much oil.

• For fluffier pancakes, use ring molds to help them rise.

• You can blend the wet ingredients for a smoother batter.

Best season to enjoy it

• While pancakes can be enjoyed year-round, this recipe feels especially cozy on cool autumn and winter mornings thanks to the warm note of nutmeg.

Food safety notes

• Use fresh egg and cook pancakes thoroughly to avoid salmonella risk.

• Store leftovers in the fridge in an airtight container.

Fluffy Banana Protein Pancakes Recipe

Yield: 10–12 pancakes

Ingredients:

• 1 cup buckwheat flour

• 1 cup oat flour

• 1 tsp. baking powder

• ½ tsp. baking soda

• 1 tsp. cinnamon

• ½ tsp. nutmeg

• 1 medium ripe banana, mashed (1/2 cup / 120g)

• ½ cup cottage cheese (110g)

• 1 cup plant-based milk (240ml)

• ¼ cup oil (60ml)

• 1 egg, beaten

• 1 tsp. vanilla

Preparation:

1. In a large bowl, mix buckwheat flour, oat flour, baking powder, baking soda, cinnamon, and nutmeg.

2. In another bowl, mash the banana and add cottage cheese, milk, egg, oil, and vanilla. Mix well.

3. Pour wet ingredients into dry ingredients. Stir gently until combined, do not overmix.

4. Heat a non-stick skillet over medium heat and lightly grease if needed.

5. Pour about 1/3 cup batter per pancake. Cook 2-3 minutes until bubbles form, flip, and cook 1-2 more minutes until golden.

6. Serve warm with fruit, maple syrup, or a sprinkle of nuts.

Storage and shelf life

• Refrigerate up to 3 days in an airtight container.

• Freeze up to 1 month with parchment paper between pancakes.

Healthier ingredient swaps

• Replace oil with applesauce to reduce fat.

• Use dairy milk instead of plant-based for extra protein.

• Use Cottage Cheese Lactose Free if you are intolerant.

Pairing ideas

• Serve with your favorite coffee or tea.

🤓 Did you know?

Despite its name, buckwheat is not a cereal and contains no gluten: it is actually a seed related to rhubarb.

Dietary restrictions to consider

• Contains egg and dairy (cottage cheese).

• Not suitable for vegans or people with severe lactose intolerance.

Important: If you have any doubts about incorporating this food into your diet, it is always a good idea to consult with your dietician or doctor.