Cottage Cheese Banana Pancakes
These pancakes are soft, sweet, and perfect for a cozy breakfast, using just a ripe banana and some cottage cheese for added protein.
Servings: 2 servings
Calories: 200kcal
Ingredients
Pancake Ingredients
- 1 ripe banana, mashed Use a very ripe banana for best sweetness.
- 1 large egg
- 1/2 cup cottage cheese Small curd or large curd both work.
- 1/2 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon Optional but adds nice flavor.
- 1 pinch salt
- 1 teaspoon vanilla extract Optional.
- Butter or oil for cooking Use for greasing the pan.
Instructions
Preparation
- In a medium bowl, mash the banana with a fork until mostly smooth, leaving a few lumps if desired.
- Add the egg and whisk until combined.
- Stir in the cottage cheese and vanilla extract if using.
- Sprinkle in the flour, baking powder, cinnamon, and salt. Stir until just combined, without overmixing.
Cooking
- Heat a nonstick skillet over medium low heat and add butter or oil.
- Scoop about 2 tablespoons of batter for each pancake.
- Cook for about 2 to 3 minutes until the edges are set and a few bubbles form on top.
- Carefully flip and cook for another 1 to 2 minutes until golden brown and cooked through.
- If the pancakes are browning too quickly, reduce the heat.
Notes
Store leftovers in a sealed container for up to 3 days. Reheat in a skillet or toaster. Can freeze for up to 2 months with parchment between layers.