Description
These protein-packed, flourless cottage cheese pancakes come together in just 5 minutes and make a light, fluffy, naturally gluten-free breakfast. Made with banana, eggs, and cottage cheese, they’re nutritious, easy, and endlessly customizable.
Ingredients
- 1 large ripe banana, mashed
- 2 large eggs
- ½ cup (≈120 g) plain cottage cheese
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
- Optional toppings: fresh berries, maple syrup, yogurt
Instructions
- In a blender or mixing bowl, combine mashed banana, eggs, cottage cheese, baking powder, and vanilla extract. Blend or whisk until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake into the pan. Cook for 2–3 minutes, until bubbles form and the bottom is golden.
- Flip and cook for another 1–2 minutes, until golden and cooked through.
- Serve immediately with your favorite toppings.
Notes
- Let batter rest for 1 minute after blending for fluffier pancakes.
- For a smoother batter, use small-curd cottage cheese or blend until creamy.
- Fold in berries or chocolate chips for extra texture.
- Use dairy-free cottage cheese or blended tofu for a dairy-free option.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 210
- Sugar: 9g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg
