Protein Pancakes
Nutritious and delicious protein pancakes made with bananas and cottage cheese, perfect for busy mornings or a leisurely weekend brunch.
Ingredients
Main Ingredients
- 3 large ripe bananas About 1 1/2 cups mashed
- 1 cup all-purpose flour Can substitute with whole wheat flour
- 1/3 cup cottage cheese Dairy-free alternatives can be used
- 2 large eggs Beaten
- 2 tablespoons melted salted butter Plus extra for cooking
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- pinch kosher salt
- Cut-up fruit For serving
Instructions
Preparation
- In a large bowl, mash the peeled bananas with a fork until smooth.
- Add the all-purpose flour, cottage cheese, beaten eggs, melted butter, maple syrup, vanilla extract, baking powder, and a pinch of kosher salt.
- Gently combine the mixture until just incorporated, being careful to leave some lumps for a fluffy texture.
- Cover the bowl and let the batter rest for about 10 minutes.
Cooking
- Heat a griddle or pan over medium-low heat and add butter.
- Cook 1/3 cup of batter on the griddle until the edges set and bubbles appear, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Transfer to a platter and repeat with the remaining batter.
Serving
- Top your pancakes with butter, maple syrup, and fresh fruit for extra flavor.
Notes
For best results, use very ripe bananas for maximum sweetness. Don't overmix the batter for fluffier pancakes. Consider adding cinnamon or nutmeg for extra flavor. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.