If you’re looking for a wholesome breakfast or snack that’s equal parts delicious and nourishing, Cottage Cheese Banana Oat Protein Pancake Bites are your new go-to. These mini bites are soft, satisfying, and packed with protein to power your morning or fuel your day. Made with just a few simple ingredients—ripe bananas, cottage cheese, oats, and eggs—they’re naturally sweetened, gluten-free, and kid-friendly too.
Whether you’re meal prepping for busy mornings or searching for a post-workout snack, these bite-sized pancake treats check every box. In this article, we’ll guide you through how to make them, why they’re so good for you, and all the creative ways you can serve them.
Why You’ll Love These Pancake Bites
- High in Protein: Thanks to cottage cheese and eggs, each bite delivers a solid dose of protein to keep you full longer.
- Naturally Sweet: Ripe bananas give a natural sweetness without needing added sugar.
- Meal Prep Friendly: Make ahead, store in the fridge or freezer, and warm them up as needed.
- Kid-Approved: Soft texture, mild flavor, and fun size make them great for little hands.
- Gluten-Free: Rolled oats take the place of flour, making them suitable for gluten-sensitive diets.
Ingredients
- 2 medium ripe bananas, mashed
- ¾ cup low-fat cottage cheese
- 2 large eggs
- 1 cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional add-ins: mini chocolate chips, blueberries, or chopped nuts
Prep and Cook Time
- Prep Time: 10 minutes
- Bake Time: 15–18 minutes
- Total Time: 25–30 minutes
- Yield: About 20–24 mini bites
Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease or line a mini muffin tin with paper liners.
2. Blend the Batter
In a blender or food processor, combine the mashed bananas, cottage cheese, eggs, oats, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
3. Add Optional Ingredients
If you’re adding chocolate chips, blueberries, or nuts, stir them in after blending to preserve texture.
4. Fill Muffin Tins
Spoon the batter into the prepared muffin cups, filling each about ¾ full.
5. Bake
Bake for 15–18 minutes, or until the tops are set and lightly golden. A toothpick inserted in the center should come out clean.
6. Cool and Serve
Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Nutritional Information
- Calories: 45
- Protein: 3g
- Fat: 1.5g
- Carbohydrates: 5g
- Sugar: 2g
- Fiber: 1g
These bites are low in sugar and calories, while delivering a satisfying protein boost—perfect for clean snacking or mindful eating.
How to Serve
- Grab-and-Go Breakfast: Pair 4–5 bites with a cup of coffee or smoothie for a balanced morning start.
- After-School Snack: Serve warm with a drizzle of nut butter or yogurt dip.
- Post-Workout Fuel: Pop a few bites for a protein-rich recovery snack.
- Brunch Platter: Add them to a spread with fruit, hard-boiled eggs, and mini muffins.
Storage and Meal Prep Tips
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Place cooled bites in a zip-top freezer bag and freeze for up to 3 months. Reheat in the microwave for 20–30 seconds.
- Batch Make: Double the recipe and bake two trays at once for a full week of easy breakfasts.
Customization Ideas
- Make it Sweeter: Add 1–2 tablespoons of maple syrup or honey for a touch more sweetness.
- Add a Crunch: Stir in crushed walnuts or sunflower seeds.
- Go Dairy-Free: Substitute dairy-free cottage cheese or a thick plant-based yogurt.
- Chocolate Version: Add 1 tablespoon of cocoa powder for chocolate pancake bites.
- Zucchini or Carrot: Add ¼ cup of finely grated zucchini or carrot for extra veggies.
Presentation Tip
Serve the pancake bites stacked on a platter with a sprinkle of cinnamon or powdered peanut butter on top. Add toothpicks for easy grab-and-go serving at parties or playdates.