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)
Let’s Search
What’s on your mind?
Chia Gel
Chia seeds are one of those small-but-mighty foods that we come back to again and again, especially when supporting little tummies through the transition to solids. They’re incredibly nutrient dense, meaning even a small amount delivers a beautiful boost of fibre, healthy fats, protein, calcium and magnesium. One of the biggest reasons we love chia … Continued
Baked Pumpkin Risotto
I love risotto… but I do not love standing at the stove stirring for 40 minutes while someone’s asking for a snack or hanging off my leg. This baked version is my little kitchen hack. You get that creamy, cosy risotto texture without the constant stirring. The pumpkin softens and melts into the rice, making … Continued
Butter Chicken
This is one of those meals I make when I want everyone at the table to eat the same thing… and actually enjoy it. It feels like a proper comfort dinner, but it’s still gentle enough for babies. The pumpkin softens into the sauce and makes it naturally sweet and creamy, which means you get … Continued
Chicken & Mushroom Meatballs
If you’re looking for a soft, iron-rich finger food that actually holds together in little hands, these Chicken and Mushroom Meatballs are such a winner. They’re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning. Using chicken thighs keeps them tender and higher in key nutrients … Continued
Chicken & Pasta Soup
This is chicken noodle soup’s heartier, toddler-friendly cousin. The pasta cooks right in the broth and soaks up all that goodness, which means it turns thick, cosy and easy to scoop. No slippery noodles sliding everywhere. No watery broth left behind. Just a nourishing, comforting bowl that little ones can actually manage. It’s packed with … Continued
Passionfruit Coconut Slice
This passionfruit coconut slice is one of those recipes that feels a little bit special but is still incredibly simple to make. It is light, fresh and naturally sweet, with that perfect balance of tangy passionfruit and mellow coconut that works beautifully for both kids and adults. It is a toddler-approved favourite in our house … Continued
Spaghetti Bolognese With a Twist
Recipe from Toddler to Table This spaghetti bolognese is a classic comfort meal with a clever nutrient-dense twist. It’s the kind of dinner that feels familiar and cosy, but works a little harder behind the scenes to support growing bodies. By adding grated liver and heaps of vegetables into the sauce, you’re boosting iron, zinc, … Continued
Pumped Up Porridge
A warm, nourishing start to the day – packed with healthy fats, fibre, and blood sugar-balancing goodness for little (and big) tummies. This porridge is a go-to in our house when I want something comforting, filling and full of goodness. Oats are a great source of fibre and antioxidants, but on their own they’re primarily … Continued