Cottage Cheese Banana Oatmeal Protein Pancakes
Thick and fluffy blender pancakes made with rolled oats, ripe banana, egg, cottage cheese, cinnamon, and vanilla for a quick breakfast.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 medium ripe banana
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/4 cup low-fat cottage cheese
- Nonstick cooking spray for the griddle
- Optional Add-Ins and Toppings
- Fresh berries
- Chocolate chips
- Peanut butter
- Maple syrup
Instructions
Blend the pancake batter:
- Add the rolled oats, banana, vanilla, baking powder, cinnamon, egg, and cottage cheese to a blender. Blend for about 30 seconds, or until completely smooth with no visible oat flakes, banana pieces, or cottage-cheese curds.
Prepare the griddle:
- Lightly coat a large nonstick skillet or griddle with cooking spray and heat it over medium-low heat.
Portion the pancakes:
- Pour about 1/4 cup of batter onto the hot griddle for each pancake. Add optional berries or chocolate chips to the top of the uncooked batter if desired.
- Cook until bubbles appear:
- Let the pancakes cook until small bubbles form on the surface and the outer edges begin to look set.
Flip and finish:
- Turn each pancake carefully and cook the second side until golden brown and cooked through. Wipe the skillet clean as needed, apply another light coating of cooking spray, and repeat with the remaining batter.
CHEF’S TIP
The batter is supposed to be thick; cook over medium-low rather than high heat.
Use a ripe banana for easier blending and better natural sweetness.
Cooked pancakes can be frozen for up to 3 months for make-ahead breakfasts.
Use a ripe banana for easier blending and better natural sweetness.
Cooked pancakes can be frozen for up to 3 months for make-ahead breakfasts.
CALORIES PER SERVING