Servings: 6–8 small pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
🧾 Ingredients
- 1 ripe banana, mashed
- ½ cup low-fat cottage cheese
- 2 large eggs
- ½ cup oat flour (or blended rolled oats)
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt (optional, but recommended)
👩🍳 Instructions
-
Blend for extra fluff (optional but best)
Add banana, cottage cheese, eggs, and vanilla to a blender. Blend until smooth. -
Mix dry ingredients
In a bowl, whisk oat flour, baking powder, and salt. -
Combine
Pour blended wet mixture into dry ingredients and gently mix until just combined. Let batter rest 3–5 minutes to thicken. -
Cook pancakes
Heat a non-stick skillet over medium-low heat and lightly grease.
Scoop about 2 tablespoons batter per pancake. -
Flip carefully
Cook 2–3 minutes until bubbles form and edges set, then flip and cook another 1–2 minutes until golden.
🍯 Serving Ideas
- Fresh berries or sliced banana
- Greek yogurt or cottage cheese drizzle
- Nut butter or honey
- Cinnamon sprinkle
💡 Tips & Variations
- Extra fluffy: Separate eggs and fold in whipped egg whites
- Dairy-free: Use dairy-free cottage cheese or thick yogurt
- High protein: Add 1 tbsp protein powder
- Toddler-friendly: Make silver-dollar size pancakes
