Banana Berry Cottage Cheese Pancakes (low FODMAP)

I love making pancakes on weekend mornings. Today I decided to experiment with cottage cheese in my pancakes to bump up the protein content. These pancakes also have a good amount of soluble fiber because they’re made with oat flour. Soluble fiber is healthy for a few reasons. First, it can help lower cholesterol levels in the body. Second, it can help with…dare I say the D-word…diarrhea. Soluble fiber helps to form a gel in the intestines which absorbs extra water, helping to firm things up. The fiber/protein combination in the pancakes will keep your belly full and happy.

To make the pancakes, first combine the wet ingredients (lactose-free cottage cheese, vanilla, milk, egg, banana) in a blender or immersion blender. Pour into a bowl and add the oat flour and baking powder. Mix well. At this point I added some chia seeds (even more soluble fiber!)

banana berry pancake ingredients

Pour batter onto a heated greased skillet and drop in some blueberries. I used frozen wild blueberries.

cooking pancakes

Flip the pancakes when the batter starts to bubble and cook until golden brown. Serve the pancakes with blueberries, bananas, and maple syrup. My aunt and uncle gifted me with maple syrup from Black Pup Sugarmakers in Peacham, Vermont. I have to tell you that not all maple syrup is created equal. This one is thick and has a rich full flavor. Absolutely delicious.

banana berry pancake stack_DN

Banana Berry Cottage Cheese Pancakes
Serves 2

1/2 cup lactose-free cottage cheese (or regular cottage cheese if you tolerate lactose)
3 Tbs lactose-free milk or milk alternative
1/2 tsp vanilla
1 egg
1/2 banana
1/2 cup oat flour
1 tsp baking powder
1/4 cup frozen or fresh blueberries + 1/4 cup for serving

1.  Combine cottage cheese, milk, vanilla, egg, and banana in a blender or immersion blender and blend until smooth.
2. Pour blended ingredients into a bowl, add oat flour and baking powder. Mix until combined. (Optional: add 1-2 Tbs chia seeds)
3.  Pour batter onto a heated buttered skillet (medium heat) in 3-4 inch rounds. Sprinkle blueberries onto the batter. Flip pancakes when golden brown and cook until the opposite side is golden brown.
4.  Serve with blueberries, sliced banana, and maple syrup.


6 thoughts on “Banana Berry Cottage Cheese Pancakes (low FODMAP)

  1. I’ve been following a FODMAP diet for years and I’m thrilled to have just found your blog. Can I substitute spelt flour for the oat flour in this recipe?

    1. I’m glad you found it too! Spelt flour does have FODMAPs in it, but less than wheat. If you can tolerate it, than go for it. I wouldn’t recommend it for someone in the elimination phase though.

  2. Hi Lauren, I do tolerate spelt, fortunately. I made them as directed except I used the spelt flour instead of oat flour, and they were the best “safe” pancakes I’ve ever had! Thank you for your great recipe! 🙂 Michele

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