Cottage Cheese Banana Pancakes (Print Version)
# Ingredients:
01 -
2 ripe bananas
02 -
¾ cup cottage cheese (Good Culture low fat 2% recommended)
03 -
2 large eggs
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½ tsp vanilla extract
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1 cup rolled oats
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½ tsp baking powder
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¼ tsp cinnamon
08 -
Pinch of salt
09 -
2–3 tbsp mini chocolate chips (or chopped dark chocolate)
10 -
Butter or oil for the skillet
# Instructions:
01 -
Add all ingredients except the chocolate chips to a high-speed blender: bananas, cottage cheese, eggs, vanilla extract, rolled oats, baking powder, cinnamon, and salt. Blend until the mixture is completely smooth and creamy, about 30-60 seconds. Stop and scrape down the sides of the blender if necessary to ensure everything is well incorporated.
02 -
Transfer the batter to a bowl and gently stir in the mini chocolate chips by hand. Folding them in manually rather than blending ensures they maintain their shape and don't break down into the batter.
03 -
Allow the batter to rest for about 5 minutes. This important step gives the oats time to absorb some of the moisture, which will create thicker, fluffier pancakes that are easier to flip.
04 -
Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. The pan is ready when a drop of water sizzles on contact.
05 -
Pour approximately ¼ cup of batter onto the heated surface for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
06 -
Continue the process with the remaining batter, adding a little more butter or oil to the pan between batches as needed. You can keep cooked pancakes warm in a 200°F oven while you finish the rest.
07 -
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, almond butter, yogurt, or a sprinkle of additional chocolate chips. Enjoy immediately for the best texture and flavor.
# Notes:
01 -
Use a good quality, thicker cottage cheese for the best texture - watery brands may result in thin batter.
02 -
Let the batter rest for at least 5 minutes after blending to allow the oats to absorb moisture.
03 -
Recipe from Hannah Kling