Description
Want pancakes that taste cozy and sweet but also keep you full and energized? These cottage cheese banana pancakes are the perfect upgrade. They’re soft, fluffy, naturally sweet, and loaded with protein — all made in a blender with just a few simple ingredients. Ideal for busy mornings or relaxed weekend breakfasts.
Ingredients
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1 ripe banana
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2 large eggs
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½ cup cottage cheese
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¼ cup rolled or quick oats
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½ tsp baking powder
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½ tsp cinnamon (optional)
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Pinch of salt
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Butter or oil for the pan
Instructions
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Blend batter:
Add banana, eggs, cottage cheese, oats, baking powder, cinnamon, and salt to a blender. Blend 30–45 seconds until completely smooth. -
Rest briefly:
Let the batter sit for 2–3 minutes so the oats can absorb moisture and thicken slightly. -
Heat pan:
Warm a non-stick skillet over medium heat. Lightly grease with butter or oil. -
Cook:
Pour small rounds (about ¼ cup each) into the pan. Cook 2–3 minutes until bubbles form and edges look set. -
Flip:
Turn and cook another 1–2 minutes until golden and cooked through. -
Serve warm with fruit, yogurt, nut butter, or a light drizzle of maple syrup.
Notes
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Use a very ripe banana for better sweetness and flavor.
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Keep pancakes small — they flip more easily.
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Cook on medium heat so the inside cooks before the outside browns too fast.
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If batter thickens while sitting, add 1–2 teaspoons of milk and stir.
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These freeze well — reheat in a toaster or pan.