Description
Enjoy these Healthy Fluffy Banana Cottage Cheese Pancakes, a delicious and protein-packed breakfast made with ripe bananas and cottage cheese for a light and fluffy texture.
Ingredients
Scale
- 1 medium ripe banana, mashed
- 1 cup cottage cheese (preferably low-fat)
- 2 large eggs
- 1/2 cup whole wheat or all-purpose flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- In a large mixing bowl, mash the ripe banana until smooth.
- Add the cottage cheese to the mashed banana and mix well.
- Crack in the two eggs and whisk until combined, creating a creamy mixture.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the banana-cottage cheese mixture, ensuring there are no lumps.
- Lightly grease a non-stick skillet over medium heat with cooking spray or a bit of butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Stack the pancakes and serve warm with your favorite toppings.
Notes
- Use ripe bananas for a sweeter and more flavorful pancake.
- Mix wet and dry ingredients gently until just combined to avoid tough pancakes.
- Adjust skillet heat if pancakes are browning too quickly.
- Customize with mix-ins like cinnamon, nutmeg, or chocolate chips.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 2-3 pancakes)
- Calories: 220 kcal
- Sugar: Approximately 8g (naturally occurring from banana)
- Sodium: Approximately 150mg
- Fat: Approximately 6g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 3g
- Protein: Approximately 12g
- Cholesterol: Approximately 90mg