🍽️ Fluffy Banana Cottage Cheese Pancakes
These pancakes are soft, protein-packed, and naturally sweetened with banana and a touch of honey. The cottage cheese keeps them creamy inside while giving a boost of calcium and protein—perfect for a nourishing breakfast or post-workout meal!
📝 Ingredients:
- 1 ripe banana, mashed
- ½ cup cottage cheese
- 2 large eggs
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon honey (optional for extra sweetness)
- Butter or oil for cooking
🔧 Instructions:
- Prepare the batter: In a medium bowl, mash the banana. Add cottage cheese and eggs. Mix well until combined (you can leave it a bit chunky or blend for smooth texture).
- Stir in the vanilla, cinnamon, and honey (if using).
- In another bowl, whisk together flour and baking powder. Gently fold this into the wet mixture until just combined—don’t overmix.
- Cook: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour small rounds of batter (about 2–3 tbsp per pancake). Cook for 2–3 minutes per side, or until golden and cooked through.
- Serve warm with maple syrup, nut butter, or fresh fruits!
📌 Notes:
- Cottage cheese may be blended before adding for a smoother texture.
- Use whole wheat flour or oat flour for a healthier twist.
- You can add blueberries or chocolate chips to the batter.
- Batter is thicker than traditional pancake mix—spread gently if needed.
💡 Tips:
- Use a very ripe banana for natural sweetness.
- Low heat is best—these pancakes can brown quickly due to the banana.
- Want fluffier pancakes? Let the batter rest for 5–10 minutes before cooking.
- Use a blender to create a smoother batter for kids or picky eaters.
🍽️ Servings:
Makes 6–8 small pancakes (2 servings)
🔍 Nutritional Info (Per Serving – Approx.):
- Calories: ~260
- Protein: 14g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 2g
- Sugar: 10g (natural + optional honey)
🌱 Benefits:
- High in protein from eggs and cottage cheese.
- Great source of potassium from banana.
- Supports muscle repair & fullness, ideal for breakfast or post-exercise.
- Lower in sugar than regular pancakes.
- Kid-friendly and freezer-friendly!
❓ Q & A:
Q: Can I make them gluten-free?
A: Yes! Use oat flour or a 1:1 gluten-free flour blend.
Q: Can I meal-prep these?
A: Absolutely. Store in fridge for up to 3 days or freeze for 2 months. Reheat in toaster or pan.
Q: Can I skip the honey?
A: Yes, especially if your banana is sweet and ripe.
Q: What can I top them with?
A: Greek yogurt, almond butter, berries, or a drizzle of maple syrup all work beautifully.