Cottage Cheese Banana Pancakes with Oatmeal
Servings 2 servings (5 pancakes each)
These easy cottage cheese banana pancakes are soft, sweet, and tender, perfect for drizzling with maple syrup and all your favorite toppings. The whipped cottage cheese offers a light, fluffy texture that makes them totally craveable while adding a nice boost of protein. They couldn't be easier and make the best last-minute breakfast for anyone trying to start their day with more protein! {Gluten-free & Vegetarian}
Ingredients
- 1 cups rolled oats
- 3/4 cup egg whites
- 1/2 cup cottage cheese (I used 2%)
- 1 medium overripe banana (about 1/2 cup mashed)
- 1 tablespoon maple syrup (optional)
- 1 tablespoon chia seeds
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Olive oil spray for frying (or coconut oil or butter)
Instructions
- Add the rolled oats to a blender and blend on a high speed to create a fine flour consistency. Set the blended oats aside in a bowl.
- Next, add the egg whites, cottage cheese, banana, maple syrup, (if using), chia seeds and vanilla extract to the blender. Blend until smooth.
- Add the blended oats back to the blender along with the baking powder and cinnamon. Blend until smooth, with no lumps remaining. Allow mixture to sit for 5-10 minutes to thicken a bit.
- Heat a large pan, skillet or griddle over medium heat and grease with cooking spray or coconut oil. Once heated, add about 1/4 cup of the pancake batter for each pancake to the pan.
- Cook for about 3-4 minutes, or until bubbles start to form on the surface and the edges start to firm. Flip the pancakes carefully and cook the second side for about 2-3 minutes, or until cooked through. If the pancakes start to brown too quickly, reduce the heat to medium low. Remove from the pan and continue these steps with the remaining batter.
- Serve with banana slices, fresh berries, and a drizzle of maple syrup, if desired. Enjoy!
Notes
- If using an electric nonstick griddle, you may not need to use the cooking spray. Do a test run and if the pancakes stick, spray the griddle before you add the batter each time.
- To maximize flavor and sweetness of these pancakes, I like to use an overripe banana (the brown spotty kind).
- I got 10 pancakes from this recipe. The nutritional information is based on a serving size of 5 pancakes.
Nutrition
Calories: 339kcalCarbohydrates: 48gProtein: 24gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 809mgPotassium: 591mgFiber: 8gSugar: 10gVitamin A: 67IUVitamin C: 5mgCalcium: 348mgIron: 3mg
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