Cottage Cheese Blender Pancakes
Calcium rich, Nut free, Protein rich, Soy free, Vegetarian
About the recipe
These high-protein cottage cheese blender pancakes are from our book Toddler to Table, and are a simple, one-blender breakfast the whole family will love. Packed with oats, banana and cottage cheese, they’re nourishing, naturally sweetened and perfect for babies, toddlers and adults alike.
These are the nicest high-protein pancakes, perfect for our little ones (and ourselves) to keep us full and satisfied for the day! They are a one-blender recipe, which makes mornings that little bit easier (and less washing up!) – they are so delicious we have been making them on repeat for breakfasts!
This recipe is from our book TODDLER TO TABLE if you want more, easy recipes just like this!
They have about 20g protein per serve thanks to the cottage cheese, which you can’t taste but adds a lovely light fluffy texture to the pancakes!
I have also played with cooking these in the oven instead of a pan – because on a busy school morning I don’t have time to sit at the frying pan for 30 minutes flipping! They worked well in the oven, they were a little more dense than a frying pan and more ‘cake like’ but the kids didn’t mind at all and it meant I could have a shower! I like to double the recipe and use a 25x20cm baking tray which takes about 20 minutes to cook – the cooking time will depend on the thickness of your batter – try to use a tray which will keep the batter around ‘pancake’ depth.
Age Suitability:
Suitable from 8 months+, once your baby is on soft finger foods and tolerating eggs and dairy (both allergens).
Great for baby-led weaning, toddlers, and even older kids and adults.
Serving Suggestions:
Serve as is or topped with nut butter, berries, yoghurt or a drizzle of maple syrup
Cut into fingers for babies or bake and slice into lunchbox-friendly squares
Storage:
- Store cooked pancakes in an airtight container in the fridge for up to 3 days
- Can be frozen for up to 2 months — freeze flat with baking paper between layers
- Reheat in the toaster, pan, or oven until warmed through
Ingredients
1 cup rolled oats
1 ripe banana
1 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon
2 eggs
½ cup full-fat cottage cheese
1 tbsp butter (for frying)
Optional toppings:
Maple syrup
Fresh or frozen berries
Nut butter
Hemp seeds
Method
FRYING PAN METHOD
Add all ingredients (except butter) to a high-speed blender or food processor and blend until smooth.
Heat a frying pan over medium heat and melt the butter.
Pour ~¼ cup of batter per pancake into the pan (you should get about 10 pancakes).
Cook until bubbles appear on the surface, then flip and cook until golden and cooked through.
OVEN METHOD
Preheat oven to 180°C fan-forced.
Line a 20×10 cm baking dish with baking paper (or use a 25×20 cm tray if doubling the recipe).
Blend all ingredients as above.
Pour into the tray, spread evenly, and bake for 10–20 minutes, depending on thickness. It’s ready when golden and cooked through.
Ingredient Swaps:
Cottage cheese: Swap for plain Greek yoghurt or ricotta (texture may vary slightly)
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