Ingredients
For the Pancakes:
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1 ripe banana, mashed
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½ cup cottage cheese
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2 large eggs
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½ cup oat flour (or blended rolled oats)
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½ teaspoon baking powder
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½ teaspoon vanilla extract
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¼ teaspoon ground cinnamon (optional)
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Pinch of salt
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Butter or coconut oil, for cooking
Optional Toppings:
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Sliced banana
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Honey or maple syrup
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Greek yogurt or extra cottage cheese
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Chopped nuts (walnuts, pecans, or almonds)
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Fresh berries (blueberries, strawberries, raspberries)
Instructions
1. Make the Batter:
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In a medium bowl, mash the banana until smooth.
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Add cottage cheese, eggs, vanilla extract, and cinnamon (if using). Whisk until well combined.
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Stir in oat flour, baking powder, and a pinch of salt. Mix until a thick, pourable batter forms.
2. Cook the Pancakes:
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Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or coconut oil.
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Pour about ¼ cup of batter per pancake onto the skillet.
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Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to set.
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Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
3. Serve and Enjoy:
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Stack the pancakes and top with banana slices, a drizzle of honey or maple syrup, and a dollop of yogurt or cottage cheese.
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Add nuts or berries for extra flavor, texture, and color.
Tips:
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Make Ahead: Store leftovers in the fridge for up to 3 days or freeze for up to 1 month. Reheat in the toaster or microwave.
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Customization: Add chocolate chips, a scoop of protein powder, or swap banana for pumpkin puree.
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Gluten-Free Option: Use certified gluten-free oats or oat flour if needed.