Ingredients
– 1 cup cottage cheese (4% or 1% milkfat works)
– 1 medium ripe banana (riper adds more sweetness; frozen can be used)
– 1 large egg (recommended for fluffiness; can be omitted)
– 1 teaspoon vanilla extract (enhances flavor; optional)
– 2 teaspoons baking powder (aids fluffiness; aluminum-free recommended)
– ½ teaspoon cinnamon (complementary flavor)
– 1 cup old-fashioned rolled oats (provides better structure)
Instructions
1-Add ingredients to a blender in this order: cottage cheese, banana, egg, vanilla extract, baking powder, cinnamon, and rolled oats.
2-Blend on high speed for 45 seconds until smooth.
3-Heat a non-stick griddle or large pan over medium heat and grease the surface once hot.
4-Pour ¼ cup of batter per pancake onto the hot surface.
5-Cook for about 2 minutes, until edges look defined and bubbles form.
6-Flip pancakes and cook for another 2 minutes on the other side without pressing down.
7-Remove pancakes and serve warm with preferred toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Blend the batter thoroughly for a smooth consistency.
🔥 Make sure the pan is heated to medium before greasing to prevent undercooked or burnt pancakes.
❄️ To freeze pancakes, cool completely and freeze in a single layer on parchment paper or in zip-top bags. Store for up to 3 months, best within 30 days. Reheat with microwave, toaster, oven, or stovetop for desired texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending and Pan-frying
- Cuisine: American
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 4 pancakes
- Calories: 328
- Sugar: 11g
- Sodium: 617mg
- Fat: 6g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 86mg