Banana Oatmeal Pancakes
Fluffy, protein-packed banana oatmeal pancakes made with cottage cheese and oats — naturally sweet and perfect for a healthy breakfast.
Equipment
Ingredients
Dry Ingredients
rolled oats
150 g
baking powder
10 g
cinnamon
5 g
kosher salt
3 g
Wet Ingredients
bananas (overripe)
2 piece
cottage cheese
110 g
unsweetened almond milk
60 ml
large eggs
2 piece
pure maple syrup
15 ml
vanilla extract
5 ml
Instructions
Make oat flour
Blend rolled oats in a blender until they form a fine flour, about 30-60 seconds.
Blend the batter
Add the remaining ingredients to the blender and blend until smooth, scraping down the sides as needed.
Rest the batter
Let the pancake batter rest for at least 5 minutes before cooking.
Preheat the skillet
Heat a non-stick skillet or griddle on medium heat. Add a drop of cold water and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes.
Cook the pancakes
Coat the skillet with cooking spray, olive oil, coconut oil, or butter. Add about ¼ cup of batter at a time. Cook until bubbles appear on top and edges look dry, then flip and cook 1-2 minutes until golden brown.
Repeat and serve
Repeat with remaining batter. If batter thickens, add a splash of milk or water to thin it out. Makes about 12 pancakes total.
Original recipe
Storage
Store in airtight container. Reheat gently to maintain texture.
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