Cottage Cheese Banana Pancakes use blended oats, banana and cottage cheese to create high-protein pancakes that are tender, naturally sweet and an excellent breakfast for active mornings.
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins • Servings: 5 (Yield: 10 pancakes)
Ingredients
Dry:
- ½ cup gluten-free oats
- 1 scoop protein powder (optional)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
Wet:
- 1 ripe banana
- 2 large eggs
- ½ cup cottage cheese
- 1 tsp vanilla extract
- Water as needed to thin
Directions
- Preheat a griddle or large skillet over medium heat.
- In a blender, combine oats, protein powder (if using), brown sugar, cinnamon and baking powder; blend until fine and transfer to a bowl.
- In the blender (no need to clean), blend banana, eggs, cottage cheese and vanilla until smooth.
- Pour wet mixture into the dry ingredients and stir to form a thick batter. Add a little water if you want thinner batter.
- Ladle ¼–½ cup batter per pancake onto the preheated griddle. Cook 3–5 minutes until bottoms are browned; flip and cook another 3–5 minutes until centers are set.
Cook’s Note
- For extra fluff, let batter rest 5 minutes before cooking. Add berries or chopped nuts to the batter for variety. These store well in the fridge for quick reheating.
Nutrition Facts (per pancake approx.)
- Calories: 150 • Total Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 78 mg • Sodium: 256 mg • Carbs: 19 g • Fiber: 2 g • Sugars: 9 g • Protein: 10 g