Banana, cottage cheese, eggs, and oat flour make these tender pancakes for two. Each pancake uses one-quarter cup of batter and cooks over medium-low heat until golden on both sides.
Ingredients
- 1 ripe banana, mashed
- 1/2 cup non-fat cottage cheese
- 2 large eggs
- 1/2 cup oat flour or blended rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon, optional
- Pinch of salt
- Butter or coconut oil, for cooking
- Optional toppings: fresh banana, Greek yogurt, maple syrup, chopped nuts, or berries
Instructions
- Mash the banana in a mixing bowl.
- Stir in the cottage cheese, eggs, vanilla, and optional cinnamon.
- Add the oat flour, baking powder, and salt. Mix until evenly combined.
- Heat a nonstick pan over medium-low and grease it lightly with butter or coconut oil.
- Pour 1/4 cup batter per pancake. Cook for 2–3 minutes, flip, and cook for another 1–2 minutes, until golden and cooked through. Egg-based pancakes should reach 160°F (71°C) in the center.
- Divide between two servings and add optional toppings.
Serve the pancakes while warm. The optional yogurt and fruit add a cool contrast, while chopped nuts add crunch.
