Cottage cheese banana oat protein pancake bites are the perfect grab-and-go breakfast or snack that’s healthy, filling, and naturally sweet. Packed with protein, fiber, and all the flavors of banana pancakes, they’re mini, muffin-sized bites I can feel good about eating any time of day.
Why You’ll Love This Recipe
I love this recipe because it’s easy to prep, kid-friendly, and made with wholesome ingredients. The cottage cheese adds a creamy texture and protein boost, while the oats and banana keep it hearty and naturally sweet. They’re perfect for meal prep, and I can pop a few in the microwave for a quick, warm snack whenever I want.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas
- Cottage cheese
- Eggs
- Rolled oats
- Baking powder
- Cinnamon
- Vanilla extract
- Optional mix-ins: mini chocolate chips, chopped nuts, or blueberries
Directions
- I preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with silicone liners.
- In a blender or food processor, I combine bananas, cottage cheese, eggs, oats, baking powder, cinnamon, and vanilla. I blend until smooth and thick.
- I pour the batter into the mini muffin cups, filling each about ¾ full.
- If I’m adding mix-ins like chocolate chips or berries, I sprinkle them on top before baking.
- I bake for 15–18 minutes, or until the tops are set and a toothpick comes out clean.
- I let them cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Servings and Timing
This recipe makes about 24 mini pancake bites. It takes around 10 minutes to prep and 15–18 minutes to bake, so I can have them ready in under 30 minutes.
Variations
- I sometimes use Greek yogurt instead of cottage cheese for a smoother texture.
- Swapping the oats for oat flour gives a more uniform bite.
- For extra sweetness, I add a touch of maple syrup or honey to the batter.
- Adding chopped walnuts or chia seeds gives them extra crunch and nutrition.
Storage/Reheating
I store these pancake bites in an airtight container in the fridge for up to 5 days. To reheat, I microwave them for about 10–15 seconds. They also freeze really well—I let them cool completely, freeze in a single layer, then transfer to a bag or container. They thaw quickly and taste just as good.
FAQs
Can I use quick oats instead of rolled oats?
Yes, I’ve used quick oats and they work great. The texture is just a bit softer, which still works perfectly in these bites.
Are these good for toddlers?
Definitely. They’re soft, naturally sweetened, and full of simple ingredients—perfect for little hands and picky eaters.
Can I make these without a blender?
Yes, I’ve mashed everything by hand and stirred well. The texture is a little chunkier but still delicious.
Do they taste like cottage cheese?
Not at all. The cottage cheese melts into the batter and just makes them moist and protein-packed—you won’t even notice it.
Can I make these in a regular muffin tin?
Yes, I just increase the baking time to about 20–22 minutes. They’ll come out like mini banana protein muffins.
Conclusion
Cottage cheese banana oat protein pancake bites are a powerhouse snack or breakfast that’s both tasty and nourishing. They’re easy to make, great for meal prep, and a smart way to use up ripe bananas. Whether I’m rushing out the door or need a satisfying afternoon snack, these little bites always come through.
Cottage Cheese Banana Oat Protein Pancake Bites
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 28 minutes
- Yield: 24 mini bites
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These cottage cheese banana oat protein pancake bites are mini, muffin-sized breakfast treats packed with protein, fiber, and natural sweetness. Made with wholesome ingredients like oats, bananas, and cottage cheese, they’re perfect for meal prep, toddler-friendly, and ideal for grab-and-go mornings or healthy snacking.
Ingredients
- 2 ripe bananas
- ¾ cup cottage cheese
- 2 large eggs
- 1 cup rolled oats
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- Optional mix-ins: ¼ cup mini chocolate chips, blueberries, or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or use silicone liners.
- In a blender or food processor, combine bananas, cottage cheese, eggs, oats, baking powder, cinnamon, and vanilla. Blend until smooth and thick.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Top with optional mix-ins if desired.
- Bake for 15–18 minutes, or until tops are set and a toothpick inserted comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Swap cottage cheese with Greek yogurt for a different texture.
- Use oat flour for a smoother, cake-like bite.
- Add a tablespoon of maple syrup or honey for extra sweetness if preferred.
- These freeze and reheat well for quick, protein-packed snacks on the go.
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