Banana Cottage Cheese Pancakes
These banana cottage cheese pancakes are golden on the outside, fluffy on the inside, and loaded with sweet banana flavor.
Servings: 10
Calories: 111kcal
Ingredients
- 1 ½ cups cottage cheese
- 1 ½ cups rolled oats gluten-free
- 3 teaspoon baking powder
- 2 eggs large
- 1 banana medium
- 1 teaspoon Singing Dog vanilla
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil
- coconut oil for cooking
Instructions
- Place all the pancake ingredients except the oil for cooking in a high-speed blender and blend for 60 seconds.
- Scrape down the sides of the blender, stir the batter, and blend again.
- Preheat a skillet with coconut oil on medium heat.
- Pour about 3 to 4 tablespoons of batter for each pancake onto the skillet and cook for 90 seconds until the edges are golden and the tops are bubbly.
- Flip the pancakes and cook for another 90 seconds until golden.
Notes
Tips
- Preheat the pan thoroughly for even cooking and the best texture.
- A high-speed blender is best, but you can use a regular blender.
- This recipe makes 12 to 14 pancakes - about enough for 4 people.
- Refrigerate these pancakes for up to 4 days in an airtight container.
- Freeze the pancakes for up to 3 months in an airtight, freezer-safe container.
- To reheat, defrost the pancakes if frozen, and microwave them at 1-minute intervals until hot.
Nutrition
Calories: 111kcal | Carbohydrates: 14g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 240mg | Potassium: 137mg | Fiber: 2g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
