Ingredients
Scale
- 1/2 cup low-fat cottage cheese
- 1/2 medium ripe banana
- 1/2 cup rolled oats (or oat flour)
- 1 large egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- A pinch of salt
- Coconut oil or butter for the pan
Instructions
- Place the cottage cheese, banana, egg, rolled oats, baking powder, vanilla extract, cinnamon, and salt into a high-speed blender. Pulse the mixture until it reaches a smooth, consistent texture. If you prefer a bit of texture, blend for a shorter duration. Let the batter rest for about 2 to 3 minutes; this allows the oats to hydrate, resulting in fluffier pancakes.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with coconut oil or a small pat of butter. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook until small bubbles form on the surface and the edges look set, which usually takes 3 to 4 minutes. Carefully flip the pancakes and cook for another 1 to 2 minutes until both sides are golden brown and the center is cooked through.
- Stack the warm pancakes high on a plate. Top them with fresh banana slices, a handful of berries, or a dollop of Greek yogurt for even more protein. If you desire a touch of sweetness, drizzle with a small amount of pure maple syrup or honey. Serve immediately while hot and fluffy.
- Cook Time: 15 minutes