Fluffy Banana Cottage Cheese Pancakes
These Banana Cottage Cheese Pancakes are the perfect fluffy, protein-packed breakfast. The best part? The cottage cheese blends away completely, making it an undetectable source of 6.3g of protein per pancake.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 pancakes
Ingredients
- 1 ripe banana, medium
- 3/4 cup cottage cheese, full-fat
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 Tablespoon maple syrup
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 pinch of salt
- ⅓ cup oat flour
- ⅔ cup whole wheat flour
- 1-2 Tablespoons oat milk or water, optional
- 2 Tablespoons refined coconut oil (only needed to wipe the pan)
Instructions
- Start by combining the bananas, cottage cheese, eggs, vanilla extract, and maple syrup in a high-speed blender. Blend until perfectly smooth. There should be no cottage cheese lumps. Transfer the liquid mixture to a large mixing bowl.1 ripe banana,, 3/4 cup cottage cheese,, 2 large eggs, 2 teaspoons vanilla extract, 1 Tablespoon maple syrup
- In a separate large mixing bowl, whisk together your dry ingredients. Combine the baking powder, baking soda, salt, oat flour, and whole grain flour.2 teaspoons baking powder, ¼ teaspoon baking soda, 1 pinch of salt, ⅔ cup whole wheat flour, ⅓ cup oat flour
- Then, add your dry ingredients to the wet mixture. Mix until no longer visible dry streaks of flour remain. Do not overmix. If you see a few lumps, that’s okay!
- Let your batter rest for 5 minutes while you warm up a flat pan on the stove on medium heat.
- Wipe your pan with a small amount of coconut oil and pour about ¼ cup of batter for each pancake onto the pan. Cook each side on low-medium heat for 3 minutes. You’ll know the pancakes are ready to flip when you see bubbles appearing towards the center.2 Tablespoons refined coconut oil
- Plate and serve with berries and maple syrup.
Depending on how absorbent your oat flour is, the batter may be a bit thick at this stage. If that’s the case, add 1- 2 tablespoons of milk. You’re aiming for a thick but liquid consistency. When dropping from a spoon, the batter should fall in a ribbon-like pattern, not in a single fluid stream.
Notes
- If you want to lower the caloric content of the pancakes, you can skip the coconut oil. However, given the lower sugar content, you may end up with a more golden and less brown color. They will taste the same but may look a bit different.
- If your oat flour is very coarse, you can process it in a high-speed blender before using it. This can also help your pancakes feel silkier. You can also blend old-fashioned rolled oats into a fine powder and use that as an oat flour replacement.
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