Easy Cottage Cheese Banana Pancakes

Top down view of cottage cheese banana pancakes with knob of butter on speckled plate.

These cottage cheese banana pancakes are fluffy, moist and full of delicious banana flavour. Simple and easy to make they are ready in minutes (no blender required!). These pancakes are also nutritious, made with whole wheat flour, low in fat and high in protein.

Course Breakfast, Snack

Cuisine healthy, vegetarian

Prep Time 5

Cook Time 13

Total Time 18

Servings pancakes

Calories 54kcal

Author Monika Dabrowski

Equipment

Small bowl
Large shallow bowl
Whisk and fork
Pancake pan

Ingredients

½ cup cottage cheese *full fat
1½ medium bananas ⅔c mashed
2 large eggs
1 tablespoon oil any
½ cup+2tsp whole wheat/wholemeal flour
1 teaspoon baking powder

US Customary - Metric

Instructions

Combine dry ingredients: To a small bowl add the flour and baking powder and stir thoroughly using a whisk. Set aside.
Mash banana and cottage cheese: To a large shallow bowl add the banana and cottage cheese. Mash the banana gradually incorporating the cottage cheese until the mixture is sticky and creamy (you should still be able to see lumps of cottage cheese).
Add eggs: Whisk in the eggs and 1 tablespoon of oil until fully incorporated.
Assemble batter: Gradually add the flour mixture stirring in with a whisk just to combine. Do not overstir the batter (or your pancakes won’t rise well).
Cook pancakes: Place your pancake pan over a medium heat for a minute or so (until hot) then lower the temperature and either mist the pan with cooking spray or add 1-2 teaspoons of oil and spread evenly (I used a scrunched-up piece of paper towel to do this). Add spoonfuls of batter and spread them a little to form round pancakes (without making them too thin). Cook the pancakes over a low heat (so they don’t brown too quickly) for 2-3 minutes then turn over and cook for 2 more minutes or so.
TIP: These pancakes will expand as they cook so don’t overcrowd the pan. Wipe the pan after each batch to remove any residue.
Serve: Serve hot. Keep ready pancakes covered while you wait for the rest of the batch to cook. Makes 12 pancakes.

Notes

- *You can use low-fat cottage cheese as long as it's creamy.
- Do not overstir the batter.

- It is important to preheat the pan before cooking the pancakes. Do this over a medium rather than high heat. It is equally important to lower the temperature before making the pancakes, so they do not brown too quickly.

- Keep the pancakes covered to help them stay moist.

- Leftover pancakes can be refrigerated, covered, for up to 3 days. Reheat in the microwave.

- Freezing: Place the pancakes on top of a large plate and place in the freezer for 2-3 hours then transfer to a freezer bag or airtight container and freeze for up to 3 months. Defrost on top of a large plate in the fridge overnight.

Nutrition