Banana Cottage Cheese Pancakes
Blender pancakes made with cottage cheese, oats, and bananas for a quick, hearty breakfast.
Equipment
- Nonstick Griddle
- Blender
Ingredients
Ingredients
- 1/2 cupmilk any variety
- 2 largeeggs
- 1 cupcottage cheese
- 2 mediumripe bananas
- 2 teaspoonsbaking powder
- 1 teaspoonground cinnamon
- 2 cupsrolled oats quick-cooking or old-fashioned
Instructions
Instructions
- Add 1/2 cup milk, 2 large eggs, 1 cup cottage cheese, 2 medium ripe bananas, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 2 cups rolled oats to a blender in that order.
- Blend until the batter is completely smooth and fully incorporated, scraping down the sides once or twice if needed.
- Heat a large nonstick skillet or griddle over medium heat and lightly coat it with butter or cooking spray.
- Once the skillet is hot, drop batter by 1/4-cup portions onto the skillet, leaving at least 1 inch of space between pancakes.
- Cook until the edges are set and tiny bubbles appear on the surface (about 2–3 minutes).
- Flip each pancake and cook the other side for about 2–3 minutes, or until set and lightly golden.
- Wipe the skillet clean if necessary, recoat with butter or cooking spray, and repeat with the remaining batter.
- Serve immediately with berries, syrup, nut butter, or sliced banana, as desired.
Notes
Notes
Oats:
Use rolled oats NOT steel-cut oats! And be sure to use certified gluten-free oats if you need these to be 100% free from gluten.
Cottage Cheese:
Use full-fat or reduced-fat cottage cheese, NOT fat-free cottage cheese as the texture and flavor are different.
Store
: Let pancakes cool, then store in an airtight container with parchment between layers. Refrigerate up to 3 days. Reheat in the microwave for 30-45 seconds, covered with a damp paper towel.
Freeze:
Freeze cooled pancakes in a single layer on a parchment-lined baking sheet until solid, about 30 minutes. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat from frozen in the microwave or toaster oven for about 2 minutes.
Oats:
Use rolled oats NOT steel-cut oats! And be sure to use certified gluten-free oats if you need these to be 100% free from gluten.
Cottage Cheese:
Use full-fat or reduced-fat cottage cheese, NOT fat-free cottage cheese as the texture and flavor are different.
Store
: Let pancakes cool, then store in an airtight container with parchment between layers. Refrigerate up to 3 days. Reheat in the microwave for 30-45 seconds, covered with a damp paper towel.
Freeze:
Freeze cooled pancakes in a single layer on a parchment-lined baking sheet until solid, about 30 minutes. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat from frozen in the microwave or toaster oven for about 2 minutes.