Name: High Protein Pancakes with Cottage Cheese and Air-Fried Bananas
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 cups low fat cottage cheese; 4 eggs; 1 tsp vanilla extract; 4 tbps sugar free maple syrup; 1.25 cups self raising flour; 2 ripe bananas; cinnamon

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Fluffy, golden high protein pancakes with crisp edges, soft centers, and sweet cinnamon banana flavor, all made with simple ingredients and cooked easily on the stovetop.

I’ve tasted several cottage cheese pancake versions that tasted fine but never felt quite right.

Some were rubbery. Others spread too thin. I wanted a pancake that stayed thick, fluffy, and satisfying while still delivering solid protein.

This version delivers every time.

These fluffy high protein pancakes are made with cottage cheese, eggs, and air-fried bananas for a thick, golden, protein-packed breakfast that tastes indulgent but fuels your day.

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For the perfect Pancake shape

If you want them to look perfect like these ones, use these muffin rings.

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Why You Will Love This Recipe

These high protein pancakes are extremely fluffy without being dry
Cottage cheese adds protein and moisture without a strong dairy flavor
Air-fried bananas intensify sweetness without added sugar
Muffin rings keep the pancakes tall and evenly cooked
Easy ingredient swaps make the recipe flexible
Perfect for meal prep and reheating
Family-friendly and freezer-friendly

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Ingredients You Need

Low Fat Cottage Cheese (2 cups)

This is the backbone of the recipe. Cottage cheese adds protein and moisture while keeping the pancakes tender. Low-fat works best for structure. Full-fat will make the batter heavier and slightly denser. Do not substitute with ricotta unless blended very smooth.

Whole Eggs (4)

Eggs provide structure, lift, and additional protein. This recipe relies on whole eggs. Egg whites alone will make the pancakes dry and flat.

Vanilla Extract (1 teaspoon)

Adds warmth and balances the tang from the cottage cheese. Do not skip it.

Sugar-Free Maple Syrup (4 tablespoons)

Sweetens without spiking carbs. You may use regular maple syrup, but it will significantly increase total and net carbs.

Self-Rising Flour (1.25 cups)

This provides lift and structure. Self-rising flour is required. Using all-purpose flour without adding leavening will result in dense pancakes. Almond flour is not a 1:1 substitute and will change the texture.

Ripe Bananas (2)

Air-fried bananas bring natural sweetness and moisture. Very ripe bananas are essential. Underripe bananas will not caramelize properly.

Cinnamon (optional)

Enhances banana flavor. Optional but highly recommended.

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Step-by-Step Directions

1. Preheat your air fryer to 375°F. Peel and slice the ripe bananas, sprinkle lightly with cinnamon if using, and air fry for 8–10 minutes until soft, caramelized, and fragrant. Set aside to cool slightly.

2. In a blender or food processor, blend the cottage cheese until completely smooth. This step is critical. Unblended cottage cheese will create a lumpy batter.

Add the eggs, vanilla extract, and sugar-free maple syrup to the blended cottage cheese. Blend again until fully combined and smooth.

Transfer the mixture to a large bowl. Gently fold in the self-rising flour just until incorporated. The batter should be thick but scoopable. Do not overmix.

Mash the air-fried bananas and fold them into the batter. The batter will loosen slightly but should remain thick.

Heat a nonstick skillet over medium heat. Lightly grease and place muffin rings in the pan. This is essential for achieving tall, fluffy pancakes.

Spoon batter into each ring, filling about ¾ full. Cook slowly on medium heat for 3–4 minutes until the edges are set and the tops look just firm to the touch.

Carefully flip the pancakes while keeping the rings in place if possible. Cook another 2–3 minutes until golden and fully cooked through.

Remove from heat, let rest for one minute, then gently remove the rings. Serve warm with additional sugar-free maple syrup if desired.

Tips for Success

Blend the cottage cheese fully. Skipping this step is the fastest way to ruin the texture. I tested it once out of curiosity and ended up with curds inside the pancakes.
Keep the heat at medium. High heat will burn the outside before the center cooks.
Use muffin rings. Without them, these pancakes will spread and lose their signature height.
Do not overmix the flour. Overworking the batter will make the pancakes tough.
Let the pancakes set before flipping. If you rush this step, they will collapse.

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Frequently Asked Questions

Can I make these pancakes lower carb?

Yes. Replace self-rising flour with a low-carb self-rising alternative, but expect a slightly denser texture.

How many net carbs are in each pancake?

Each pancake contains approximately 17.5g total carbs with net carbs adjusted based on fiber and sugar-free syrup used.

Can I store these pancakes?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months with parchment between layers.

Can I cook these without muffin rings?

You can, but they will spread and be thinner. The rings are strongly recommended for best results.

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