Description
These Fluffy Banana Cottage Cheese Pancakes are the ultimate healthy breakfast—light, naturally sweetened with ripe bananas, and packed with protein from creamy cottage cheese. Blended until smooth and golden on the griddle, they’re tender on the inside and crisp on the outside. Perfect for meal prep, weekend brunch, or a wholesome weekday breakfast.
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/2 cup cottage cheese (full-fat or low-fat)
- 1/2 cup rolled oats or oat flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- Butter or oil, for the pan
- Optional toppings: maple syrup, yogurt, sliced bananas, berries, nut butter
Instructions
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Add bananas, eggs, cottage cheese, oats (or oat flour), baking powder, vanilla, cinnamon, and salt to a blender.
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Blend until smooth and fully combined—about 30 seconds. Batter will be slightly thick.
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Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
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Pour about 1/4 cup of batter per pancake into the skillet. Spread gently if needed.
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Cook for 2–3 minutes, or until bubbles form and edges set. Flip and cook another 1–2 minutes until golden and cooked through.
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Serve warm with your favorite toppings like syrup, fruit, or nut butter.
Notes
- Use certified gluten-free oats for a gluten-free banana pancake option.
- Add protein powder for extra nutrition—adjust thickness with a splash of milk.
- Stir in blueberries or chocolate chips after blending for variation.
- Ricotta cheese can be substituted for cottage cheese.
- Batter can be made ahead and stored in the fridge for up to 24 hours.
- These banana oat pancakes freeze and reheat beautifully for easy breakfasts.
