Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Banana and cottage cheese griddle cakes
Small banana griddle cakes with a spoonful of plain yoghurt.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the batter makes six cakes of about 3 tablespoons
- Confirm the cakes hold together when turned
- Photograph the finished plate
- Time
- About 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 365 kcal
- per serving
- Protein
- 23 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
Cooking steps
Put the cottage cheese, eggs, banana, oats and cinnamon in a blender and blend until smooth. Leave to rest for 5 minutes; the batter thickens as the oats absorb the liquid.
Warm half the oil in a large non-stick frying pan over medium-low heat. Spoon in three small rounds of batter, about 3 tablespoons each.
Cook for 2 to 3 minutes, until the undersides are golden and the edges look set, then turn carefully and cook for about 2 minutes more, until the centres spring back when pressed.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Repeat with the rest of the oil and batter to make six cakes. Serve three each, with the yoghurt.
The useful detail
Small cakes are easier to turn than a single large pancake. With no flour to hold it together, this batter stays soft until it sets, and a small cake survives the spatula where a large one would break.
Make it work for you
One serving is Three small griddle cakes with 50 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Low-fat cottage cheese
A slightly looser batter; leave it the full 5 minutes to thicken.
Per serving: about 15 kcal less, about 1 g less protein, about 2 g less fat.
2% Greek yoghurt instead of plain yoghurt
Thicker, and it sits on the cakes rather than running.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Oats labelled gluten-free
No difference in the finished dish. Nutrition is not recalculated; they are the same grain.
Allergens: Needed if you avoid gluten. UK allergen law lists oats among the cereals containing it.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A pancake breakfast in which cottage cheese and eggs, rather than flour, make the batter. That is where most of the protein comes from; the banana brings the sweetness.
| Energy | 365 kcal |
|---|---|
| Protein | 23 g |
| Fat | 14 g |
| of which saturates | 4 g |
| Carbohydrate | 38 g |
| of which sugars | 12 g |
| Fibre | 5 g |
| Sodium | 350 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| cottage cheese | 150 g | FDC 172179Cheese, cottage, creamed, large or small curd | 147 kcal | 16.7 g |
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| bananas | 100 g | FDC 173944Bananas, raw | 89 kcal | 1.1 g |
| rolled oats | 60 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 227 kcal | 7.9 g |
| ground cinnamon | 0.5 g | FDC 171320Spices, cinnamon, ground | 2 kcal | 0.0 g |
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| Whole recipe | Divided by 2 | 729 kcal | 45.0 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool the cakes, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Keep the yoghurt separate.
- In the freezer
- Freeze in a single layer, then bag them. Freezing keeps food safe indefinitely; the texture is best if they are eaten sooner.
- Reheating
- Reheat in a pan or microwave until they reach 74°C / 165°F, steaming hot throughout, then add the yoghurt.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian