Cottage Cheese Banana Pancakes
These cottage cheese banana pancakes are soft, lightly sweet, and sturdy enough to flip without needing a long ingredient list. The cottage cheese blends into the batter, adding protein and moisture without making the pancakes taste sharp or heavy.
A ripe banana does most of the sweetening, while oats give the batter enough body to cook into tender rounds. A short rest after blending lets the oats hydrate, which helps the pancakes stay fluffy instead of spreading too thin in the pan.
The batter works best on moderate heat. If the skillet is too hot, the banana browns before the center sets; if it is too cool, the pancakes can dry out before they lift cleanly. Look for set edges, small surface bubbles, and a golden underside before flipping.
Serve the pancakes warm with sliced banana, berries, yogurt, maple syrup, or a spoonful of nut butter. They are quick enough for a weekday breakfast and filling enough to hold well for a late morning meal.
Nutrition (per serving)
Directions
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1
Add the cottage cheese, banana, eggs, oats, baking powder, vanilla, cinnamon, and salt to a blender.
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2
Blend until the batter is mostly smooth, about 30 seconds, scraping down the sides if pockets of oats remain.
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3
Let the batter rest for 5 minutes so the oats can thicken it slightly.
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4
Heat a large nonstick skillet or griddle over medium-low heat and brush it lightly with butter or oil.
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5
Scoop the batter into the skillet using about 1/4 cup per pancake, leaving room between each one.
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6
Cook for 2 to 3 minutes, until the edges look set, a few bubbles appear on top, and the underside is golden brown.
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7
Flip the pancakes carefully and cook for 1 to 2 minutes more, until the centers feel springy and cooked through.
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8
Repeat with the remaining batter, adding a little more butter or oil as needed and lowering the heat if the pancakes brown too quickly.
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9
Serve warm with sliced banana, berries, maple syrup, yogurt, or nut butter.
Ingredients
- Cottage Cheese:1 cup
- Ripe Banana, peeled:1 large
- Large Eggs:2
- Old-Fashioned Rolled Oats:3/4 cup
- Baking Powder:1 tsp
- Vanilla Extract:1 tsp
- Ground Cinnamon:1/4 tsp
- Fine Sea Salt:1/8 tsp
- Unsalted Butter or Neutral Oil, for the skillet:2 tsp
- Sliced Banana, berries, maple syrup, or yogurt, for serving:as needed
Tips & Notes
- Use a banana with plenty of brown speckles for the best sweetness and texture.
- If the batter becomes very thick as it sits, blend in 1 to 2 tablespoons of milk before cooking the next batch.
- Small pancakes are easier to flip because the oat and banana batter is more tender than a standard flour batter.
- Leftover pancakes can be refrigerated for up to 3 days and reheated in a toaster or dry skillet.
