Banana Cottage Cheese Pancakes
These light and tender Banana Cottage Cheese Pancakes come together in 20 minutes with simple ingredients and 16 grams of protein per serving.
Servings: 4
Equipment
Ingredients
- ½ cup milk any variety
- 2 large eggs
- 1 cup cottage cheese see note
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 cups rolled oats see note if using quick-cook oats
- 2 medium ripe bananas peeled and sliced into 2-inch chunks
Instructions
- In the following order, add ½ cup milk, 2 large eggs, 1 cup cottage cheese, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 2 cups rolled oats, and 2 medium ripe bananas (peeled and broken into large chunks) to a blender.
- Start the blender on low speed, blend for 30 seconds, then gradually increase to high speed and continue blending until the batter is completely smooth, stopping to scrape down the sides as needed. The batter should be thick, but scoopable. If it is too thick, add 1 tablespoon of milk at a time, blending until smooth and scoopable.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat for 1 minute. Once the skillet is heated, drop ¼ cup of batter onto the skillet, leaving at least 1 inch of space between pancakes. The batter should slowly spread into a circle, but if needed, gently nudge the batter into a circle.
- Cook the pancakes until the edges are set and tiny bubbles appear on surface. Flip, and continue to cook for 2-3 minutes or until set. Wipe the skillet clean and repeat with more cooking spray and the remaining batter.
- Serve as desired with berries, syrup, nut butter, or sliced banana.
Video
Notes
Quick-Oats: If using quick-cook oats, you may need to add 1-2 tablespoons of oats to thicken up the batter slightly. The batter should be thick but still scoopable.
Bananas: A medium banana should be about 6-8 inches long. Depending on actual size, you may need an additional tablespoon or two of milk or oats to reach the right consistency. If using frozen bananas, defrost and drain off any excess liquid before adding to the blender.
Gluten-Free: Be sure to use certified gluten-free oats.
Cottage Cheese: Choose cottage cheese by ingredients, not just fat content. For the best results, use 2% or 4% small-curd cottage cheese made with simple ingredients (milk, cream, and salt). Do not use fat-free cottage cheese.
Store: Let pancakes cool, then store in an airtight container with parchment between layers. Refrigerate up to 3 days. Reheat in the microwave for 30-45 seconds, covered with a damp paper towel.
Freeze: Freeze cooled pancakes in a single layer on a parchment-lined baking sheet until solid, about 30 minutes. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To reheat, cover with a damp paper towel and microwave for 30 seconds, flip, and continue to heat in 30-second intervals until warmed through.
Nutrition
Calories: 296kcal | Carbohydrates: 44g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 267mg | Potassium: 644mg | Fiber: 5g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 5.1mg | Calcium: 209mg | Iron: 2.4mg
