Do you want a breakfast that is filling and also, nutritious? Look no further. These easy cottage cheese banana pancakes are the perfect way to start your day with a healthy, protein-rich meal that the whole family will love. They are remarkable because they are light and airy and sweetened with a naturally occurring fruit, ripe bananas.
The recipe takes basic ingredients and makes an excellent breakfast powerhouse out of them. In contrast to classical pancakes, this way they are made up of cottage cheese and rolled oats to give them a marvellous soft and get a major energy supply. Get ready to discover your new favorite way to make cottage cheese banana pancakes.
Why You’ll Love This Recipe
There are lots of reasons to fall in love with these pancakes. They are quite easy to make and fit with healthy living as well.
A Healthy Breakfast Choice
The protein amount is filled with cottage cheese and eggs per each of the servings. This means that you have a very satisfying breakfast that is going to last until your next meal. Just like you can feel good about breakfast ingredients, the entire food ingredients will make it a go-to breakfast.
Naturally Sweet & Delicious
The most delicious things about this recipe include the fact that there is no refined sugar contained in it. The sweetness comes entirely from ripe bananas, offering a clean and natural flavor that isn’t overly sugary. A hint of cinnamon and vanilla extract helps in adding flavor to it, making it warm and soothing.
Incredibly Easy to Make
You don’t need to be an expert in the kitchen to whip up a batch of these pancakes. The batter comes together in minutes using a blender. This basic step will produce an unreduced, even batter every time so your mornings will be smooth sailing.
Ingredients
The ingredients are simple and wholesome and chances are that you already have them at home. To get the best of it, your bananas should be ripe and patched.
| Ingredients | Amount |
|---|---|
| Cottage Cheese | 1 cup, full-fat or low-fat works well. |
| Eggs | 2 large. |
| Banana | 1 large, ripe. |
| Rolled Oats | ½ cup, old-fashioned or quick-cooking. |
| Baking Powder | 1 teaspoon. |
| Vanilla Extract | 1 teaspoon. |
| Cinnamon | ½ teaspoon, ground. |
| Salt | A pinch. |
Time & Servings
| Detail | Time/Amount |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 10 minutes |
| Total Time | 15 minutes |
| Servings | Makes about 8-10 small pancakes (Serves 2-3) |
How to Make Cottage Cheese Banana Pancakes
This is the right recipe to get delicious fluffy pancakes that have the right thickness. The most important part is using a blender to get a fine uniform batter.
- Put all the ingredients inside of a high-speed blender: cottage cheese, eggs, ripe banana, rolled oats, baking powder, vanilla extract, cinnamon, and salt.
- Blend on high setting approximately 30-60 seconds until the smoothness of the batter has been achieved with no lumps of oats or cottage cheese present.
- Rest the batter for a few minutes. This helps in absorbing some liquid in the oats that would make the pancakes have a better texture.
- Heat a non-stick skillet or griddle over medium-low heat. Brush it with a little butter or cooking oil spray.
- Leaving about 1cm of space in between pancakes, pour about 1/4 cup of batter on the hot skillet. Make them small because they are tender and simpler to turn over in this way.
- Fry until the bubbles begin to appear in the surface and the edges appear to have firmed up, 2-3 minutes per side.
- Turn the pancakes over carefully and again cook over medium heat until golden brown and cooked all the way through.
- Enjoy right away with favorite toppings like fresh berries, maple syrup or a dollop of yogurt.
Tips and Tricks for Perfect Pancakes
To ensure your cottage cheese banana pancakes turn out perfectly every time, keep these helpful tips in mind.
Use Ripe Bananas
The riper the bananning the sweeter your pancakes will end up coming out. Bananas should not be stored in the refrigerator but bananas that have a lot brown patches can be stored at room temperature to get the best natural sweetness and the best flavor.
Cook on Medium-Low Heat
It is essential to cook on lower heat when working with these pancakes. The pancakes burn easier as a result of cottage cheese and banana contents. The lower temperature helps them not to burn on the outside.
Make Them Tiny
The pancakes should be small and tender. Making them smaller (about 3 inches in diameter) makes them much easier to flip without breaking apart.
Give the Batter a Break
After blending, it is good to let the batter rest for 5-10 minutes so that the oats can soak. This is one of the steps important to start batter thicker and the overall texture to be better.
A Delicious and Healthy Breakfast
Making these cottage cheese banana pancakes is a fantastic way to enjoy a classic breakfast dish with a healthy, protein-packed twist. They are easy and fast and made with the ingredients that you will feel good about.
We would be happy to see that you enjoy this recipe as much as we do Give it a try, and let us know what you think! If you would like to share this with someone who enjoys learning new healthy protein breakfast ideas, drop me a comment or rating, or use the share buttons.
Frequently Asked Questions (FAQ)
Can I make these pancakes gluten-free?
Yes, you can easily make this recipe gluten-free. Simply ensure you are using certified gluten-free rolled oats. The other ingredients are naturally gluten-free.
How do I store and reheat leftover pancakes?
You can store any remainders of the pancakes in an airtight container in the fridge and use them within 3-4 days. They can be warmed up in the microwave (around 30-60 seconds), in a toaster, or on a skillet over low heat until warm.
Is it possible to replace type of flour with the oats?
Although rolled oats give you a great texture and fiber, you could substitute with different flour. But it was specifically designed and tried with oats so that it would have optimal results. Substituting might alter the final texture and taste.
Ingredients
- Cottage Cheese: 1 cup, full-fat or low-fat works well.
- Eggs: 2 large.
- Banana: 1 large, ripe.
- Rolled Oats: ½ cup, old-fashioned or quick-cooking.
- Baking Powder: 1 teaspoon.
- Vanilla Extract: 1 teaspoon.
- Cinnamon: ½ teaspoon, ground.
- Salt: A pinch.
Instructions
- Put all the ingredients inside of a high-speed blender: cottage cheese, eggs, ripe banana, rolled oats, baking powder, vanilla extract, cinnamon, and salt.
- Blend on high setting approximately 30-60 seconds until the smoothness of the batter has been achieved with no lumps of oats or cottage cheese present.
- Rest the batter for a few minutes. This helps in absorbing some liquid in the oats that would make the pancakes have a better texture.
- Heat a non-stick skillet or griddle over medium-low heat. Brush it with a little butter or cooking oil spray.
- Leaving about 1cm of space in between pancakes, pour about 1/4 cup of batter on the hot skillet. Make them small because they are tender and simpler to turn over in this way.
- Fry until the bubbles begin to appear in the surface and the edges appear to have firmed up, 2-3 minutes per side.
- Turn the pancakes over carefully and again cook over medium heat until golden brown and cooked all the way through.
- Enjoy right away with favorite toppings like fresh berries, maple syrup or a dollop of yogurt.
Notes
- Use Ripe Bananas: The riper the banana, the sweeter your pancakes will be.
- Cook on Medium-Low Heat: It is essential to cook on lower heat as the cottage cheese and banana content can cause the pancakes to burn easily.
- Make Them Tiny: Making smaller pancakes (about 3 inches in diameter) makes them much easier to flip without breaking.
- Give the Batter a Break: After blending, let the batter rest for 5-10 minutes so the oats can soak up liquid, which thickens the batter and improves the texture.