Description
Quick and tender pancakes made with ripe banana, cottage cheese, and oats, perfect for a nutritious breakfast or brunch.
Ingredients
- 1 ripe banana, mashed
- 1/2 cup cottage cheese
- 2 large eggs
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
- Butter or neutral oil for greasing the pan
Instructions
- In a blender, add the mashed banana, cottage cheese, eggs, rolled oats, baking powder, cinnamon (if using), and a pinch of salt.
- Blend until the mixture is smooth, about 30 seconds. Scrape down the sides once if needed.
- Let the batter rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup batter for each pancake onto the hot skillet.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook until golden brown on the other side, 1–2 minutes more.
- Serve warm topped with fresh banana slices and a drizzle of maple syrup.
Notes
For gluten-free, use certified gluten-free rolled oats. You can also substitute cottage cheese with ricotta for a different flavor.