Cottage cheese and oats blend into a compact pancake batter with banana for sweetness and cinnamon for warmth. The finished pancakes are made in small rounds, which makes them easier to turn and gives the recipe its “mini stacks” name.
Ingredients
- 1/2 cup non-fat cottage cheese
- 1 cup oats
- 2 eggs
- 1 ripe banana
- 1/2 teaspoon cinnamon
Method
- Place the cottage cheese, oats, eggs, ripe banana, and cinnamon in a blender.
- Blend until the mixture is smooth, pausing to scrape the sides if dry oats collect above the batter.
- Warm a nonstick skillet. Spoon the batter into small rounds, leaving room to turn each pancake.
- Cook the mini pancakes, turning once the first side is set. Continue until the second side is cooked through.
- Stack the pancakes and serve with fruit or syrup.
Timing and Yield
Plan on 10 minutes of prep and 10 minutes of cooking. The recipe makes 8 servings. Because the pancakes are intentionally small, use modest spoonfuls of batter and keep their size consistent so they cook at a similar pace.
Blending Tips
A ripe banana blends more readily and spreads its flavor throughout the batter. Blend until the oats no longer appear dry, but stop once the mixture is smooth. If the batter rests before cooking, give it a quick stir because oats can continue to absorb moisture.
Wait until a pancake is stable enough to lift before turning it. A thin spatula and an uncluttered skillet make the small rounds easier to handle. Serve them warm, when the centers are tender and the stacked presentation holds together best.
