Banana Cottage Cheese Pancakes
Fluffy high-protein pancakes made with banana, cottage cheese and oat flour.
🍽️ Makes 8
Nutrition
per 1 pancake85
Calories
5g
Protein
10g
Carbs
3g
Fat
Ingredients
| 1 | Ripe banana, mashed | |
| 1/2 cup | 120 ml | Cottage cheese |
| 2 | Large eggs | |
| 1 cup | 240 ml | Oat flour (or blended rolled oats) |
| 1/2 tsp | 2.5 ml | Baking powder |
| 1/2 tsp | 2.5 ml | Vanilla extract |
| 1/4 tsp | 1.3 ml | Cinnamon (optional, for warmth) |
| — | Pinch of salt | |
| — | Butter or coconut oil, for cooking | |
| — | Optional topping: Fresh banana slices | |
| — | Optional topping: Drizzle of honey or maple syrup | |
| — | Optional topping: Greek yogurt or extra cottage cheese | |
| — | Optional topping: Chopped nuts (walnuts, pecans, or almonds) | |
| — | Optional topping: Berries (blueberries, strawberries, or raspberries) |
Instructions
Step 1: Prepare the Batter
- In a medium bowl, mash the banana until smooth.
- Add the cottage cheese, eggs, vanilla extract and cinnamon, then whisk until well combined.
- Stir in the oat flour, baking powder and a pinch of salt. Mix until a thick but pourable batter forms.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or coconut oil.
- Pour 1/4 cup of batter per pancake onto the skillet.
- Cook 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
Step 3: Serve & Enjoy
- Stack the pancakes and top with sugar free maple syrup, Greek yogurt, some berries, unsweetened coconut flakes and extra cinnamon.