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These Fluffy Banana Cottage Cheese Pancakes are perfect when you want soft, tender pancakes packed with protein and natural sweetness. The banana and cottage cheese blend creates a pillowy texture that is both satisfying and nutritious. Whether it’s breakfast or a wholesome snack, these pancakes hit the spot every time.
I first tried this recipe on a lazy weekend morning and immediately fell in love with how easy it was to make and how good it tasted. Now it’s a regular in my breakfast rotation.
Ingredients
- Ripe banana: mashed for natural sweetness and moisture
- Cottage cheese: for creamy texture and extra protein
- Large eggs: to bind everything together and add richness
- Vanilla extract: to deepen the flavor profile
- Oat flour: for a wholesome base or whole wheat for more fiber
- Baking powder: to make pancakes rise and stay fluffy
- Cinnamon: for a warm hint of spice
- A pinch of salt: to balance flavors
- Honey or maple syrup: to add a little optional sweetness
- Butter or oil: for cooking and getting the perfect golden crust
Step-by-Step Instructions
- Mix the Wet Ingredients:
- Mash the banana thoroughly until smooth. Add cottage cheese eggs and vanilla extract stirring until just combined.
- Add the Dry Ingredients:
- Stir in oat flour baking powder cinnamon salt and honey if using. Mix gently to avoid overworking the batter keeping it light.
- Cook the Pancakes:
- Heat a non-stick skillet over medium heat and grease lightly with butter or oil. Pour a quarter cup of batter for each pancake onto the skillet. Cook 2 to 3 minutes until bubbles appear on the surface then carefully flip. Cook another 1 to 2 minutes until both sides are golden brown.
- Serve and Enjoy:
- Stack pancakes and top with your favorites such as sliced bananas honey nuts or Greek yogurt. Drizzle with maple syrup and serve warm.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage layer pancakes with parchment paper and freeze in a ziplock bag for up to two months. Reheat gently in a toaster oven microwave or skillet until warm through.
Ingredient Substitutions
Gluten free oat flour or almond flour work well for gluten free needs. Whole wheat or all-purpose flour can be used but texture may be slightly denser. For dairy free swap cottage cheese with plant-based yogurt or mashed avocado to maintain moisture and richness.
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Serving Suggestions
Serve with fresh seasonal fruit for a bright contrast. Pair with scrambled eggs or turkey bacon for a hearty breakfast. Add a spoonful of peanut butter or nut butter for extra protein and creaminess.
My favorite ingredient is cottage cheese because it adds creaminess without heaviness. I remember making these for my family on a chilly Sunday and everyone asking for seconds. The combination of banana and cottage cheese is a game changer for fluffy pancakes.
Frequently Asked Questions About Recipes
- → Can I make these pancakes gluten-free?
Yes, simply use certified gluten-free oat flour or substitute with almond flour for a gluten-free version.
- → Can I substitute the flour?
Whole wheat or all-purpose flour can be used, though texture may differ slightly from oat flour.
- → Are these pancakes dairy-free?
To make them dairy-free, replace cottage cheese with a non-dairy alternative like yogurt or mashed avocado.
- → How should I store leftovers?
Store pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- → How do I reheat the pancakes?
Reheat in the toaster, microwave, or oven until warm and fluffy again.