Description
Wake up to these lightly sweetened banana pancakes that are packed with protein and fiber! The secret ingredient – cottage cheese – creates an unbelievably fluffy texture while adding a nutritional boost. Naturally gluten-free and perfect for meal prep.
Ingredients
Scale
- 1 ripe banana, mashed
- ½ cup cottage cheese
- 2 large eggs
- ½ cup rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon (optional)
- Pinch of salt
- Butter or oil for greasing
Instructions
- In a blender, combine mashed banana, cottage cheese, eggs, oats, baking powder, cinnamon, and salt.
- Blend until smooth, about 30 seconds. Let batter rest for 5 minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup batter for each pancake. Cook until bubbles form on surface, 2-3 minutes.
- Flip carefully and cook until golden brown, 1-2 minutes more.
- Serve warm with fresh banana slices and a drizzle of maple syrup.
Notes
Storage: Keep refrigerated for 3 days or freeze for up to 3 months. Reheat in toaster or microwave.
Substitutions: Use Greek yogurt instead of cottage cheese. For vegan version, replace eggs with flax eggs.
Tip: Maintain medium heat for even cooking without burning.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: B
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6
- Sodium: 220
- Fat: 5
- Saturated Fat: 1.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 85
Keywords: healthy, banana, pancakes