Easy Cottage Cheese Banana Pancakes
A healthy and protein-packed twist on traditional pancakes, made with cottage cheese and bananas for a delightful breakfast treat.
Ingredients
Dry Ingredients
- ½ cup whole wheat/wholemeal flour
- 2 teaspoons whole wheat/wholemeal flour Added to the ½ cup
- 1 teaspoon baking powder
Wet Ingredients
- ½ cup cottage cheese (full fat) Can swap for Greek yogurt
- 1½ medium bananas (roughly ⅔ cup mashed)
- 2 large eggs Can replace with flax eggs for vegan option
- 1 tablespoon oil (canola, coconut, or any preferred type)
Instructions
Preparation
- In a small bowl, combine the whole wheat flour and baking powder, mixing thoroughly. Set aside.
- In a large shallow bowl, mash the bananas along with cottage cheese until the mixture is sticky and creamy but still has some lumps.
- Whisk in the eggs and oil until well blended.
- Gradually add the dry flour mixture to the wet ingredients, stirring just enough to combine without overstirring.
Cooking
- Heat skillet over medium heat and add a little cooking spray or oil to coat the surface.
- Pour spoonfuls of batter onto the skillet, shaping them into round pancakes.
- Cook for about 2-3 minutes before flipping, then cook for an additional 2 minutes until golden brown.
- Serve hot, keeping any cooked pancakes covered while you finish the batch.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage. To reheat, use a toaster or microwave.