Description
Banana protein pancakes made with cottage cheese, flour, and a simple blend-fold-rest method. Fluffy, golden, and blood sugar-friendly.
Ingredients
Wet ingredients:
- 1 cup milk
- ½ cup cottage cheese
- 1 large egg
- 1 ripe banana (about 140g)
- 1 tsp vanilla extract
Dry ingredients:
- 1 1/2 cups (185g) all-purpose flour
- 2 tsp baking powder
- ½ tsp cinnamon
- 2 tsp ground flax
For serving (optional):
- Greek yogurt
- Toasted walnuts
- Sliced banana
- Berries
- Zero-sugar maple syrup
Instructions
- Add milk, cottage cheese, egg, banana, and vanilla to a blender. Blend until completely smooth with no visible curds.
- In a large bowl, whisk together flour, baking powder, cinnamon, and ground flax.
- Pour wet ingredients into dry and fold gently until just combined.
- Let batter rest for 5 minutes. If too thin after resting, stir in 1 tablespoon extra flour.
- Heat a dry nonstick griddle or pan to medium-high heat (325F if using a griddle with a temperature dial). No oil needed.
- Pour about ¼ cup batter per pancake. Cook 3–4 minutes until little bubbles start to appear on the top of the batter, then flip and cook another 3 to 4 minutes until golden on the underside and steaming hot.
- Serve as you like! I like mine topped with Greek yogurt, toasted walnuts, sliced banana, and a drizzle of syrup.
Notes
Bananas have natural sugars that burn easily. Keep the heat at medium-high to avoid dark outsides and raw centers. High is likely to burn, though every cooktop and griddle is unique, so always run a test pancake to confirm.
Store cooled pancakes layered with parchment paper in the fridge up to 4 days, or freeze up to 3 months.
Reheat in toaster for crispy edges, or microwave 30–60 seconds covered with a damp paper towel
Nutrition
- Serving Size: 2 pancakes
- Calories: 232
- Sugar: 6.5 g
- Sodium: 109.9 mg
- Fat: 4.1 g
- Carbohydrates: 39.7 g
- Fiber: 2.2 g
- Protein: 9.5 g
- Cholesterol: 44.8 mg
