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Banana cottage cheese oat pancakes pouring maple angle

Banana Cottage Cheese Oat Pancakes

High-protein blender pancakes with a banana, cottage cheese, and oats. Ready in under 25 minutes.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Rest Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: International
Keyword: Banana, Cottage Cheese, High Protein, Oats, pancakes
Servings: 1 serving
Calories: 606kcal
Author: Marcin Skrzypiec

Ingredients

  • 2 large eggs ~100 g
  • 1/2 cup rolled oats 50 g
  • 2 tablespoons AP flour 15 g
  • 1 banana medium, ripe, 100 g
  • 1.5 teaspoons sugar 7 g
  • 1/2 cup low-fat cottage cheese 120 g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

  • Blend. Add the eggs, cottage cheese, banana, rolled oats, flour, sugar, baking powder, cinnamon, and salt to a blender. Blend until completely smooth — no oat pieces should be visible.
    2 large eggs, 1/2 cup rolled oats, 2 tablespoons AP flour, 1 banana, 1.5 teaspoons sugar, 1/2 cup low-fat cottage cheese, 1/2 teaspoon baking powder, 1/4 teaspoon cinnamon, 1/8 teaspoon salt
  • Rest. Let the batter sit for 10 minutes. The oats and flour will absorb the moisture from the banana and the batter will thicken noticeably. Don't skip this — a thin batter won't hold its shape in the pan.
  • Heat the pan. Warm a non-stick skillet over medium to medium-low heat. No oil or butter needed.
  • Cook. Add about 2 tablespoons of batter per pancake. Cook until bubbles form on the surface and the edges look set — the top should no longer look wet or glossy.
  • Flip. Flip carefully and cook for another 1 to 2 minutes, until lightly golden on the bottom and cooked through.
  • Serve. Plate straight away with your toppings of choice.

Notes

Makes 9 pancakes, which is 1 serving. Use about 2 tablespoons of batter per pancake. Macros are estimated for the full recipe.

Nutrition

Calories: 606kcal | Carbohydrates: 80g | Protein: 36g | Fat: 15g | Fiber: 8g
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