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Protein Packed Banana Pancake Poppers
Emily

Protein-Packed Banana Pancake Poppers

These Protein-Packed Banana Pancake Poppers are fluffy, bite-sized, and loaded with protein thanks to cottage cheese, oats, eggs, and banana. They make a quick breakfast, snack, or lunchbox-friendly treat with endless mix-in options like chocolate chips, blueberries, or nuts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 poppers
Course: Breakfast, Snack
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup cottage cheese
  • 0.5 cup rolled oats
  • 1 ripe banana, mashed
  • 2 large eggs
  • 0.5 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.25 tsp ground cinnamon (optional)
  • pinch of salt
  • optional mix-ins: mini chocolate chips, blueberries, or chopped nuts

Equipment

  • blender
  • mini muffin tin or skillet
  • Mixing spoon
  • Cooling rack

Method
 

  1. For oven baking: Preheat oven to 375°F (190°C) and grease a mini muffin tin. For skillet cooking: Preheat a nonstick skillet over medium heat and lightly grease with cooking spray or butter.
  2. In a blender, combine cottage cheese, oats, mashed banana, eggs, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth and well-combined.
  3. Stir in optional mix-ins like chocolate chips, blueberries, or nuts if desired.
  4. For baking: Spoon batter into prepared mini muffin tin, filling each 3/4 full. Bake 12–15 minutes until golden and set. For skillet: Drop small spoonfuls onto skillet, cooking 1–2 minutes per side until golden and puffed.
  5. Let cool slightly before serving. Enjoy plain, drizzled with maple syrup, or paired with fresh fruit or Greek yogurt.

Notes

Great for meal prep! Store in the fridge for up to 4 days or freeze for 1 month. Reheat in the microwave or air fryer. Add protein powder for an extra boost or swap oats with almond flour for a gluten-free version.