Cottage Cheese Banana Oatmeal Protein Pancakes

Introduction

There’s something special about starting the day with a warm stack of pancakes, and this recipe for Cottage Cheese Banana Oatmeal Protein Pancakes has become a favorite in our household. Not only are they incredibly easy to whip up, but they also pack a nutritious punch that keeps us energized throughout the morning. The combination of creamy cottage cheese, sweet banana, and hearty oats makes for a delicious and filling breakfast that even the kids can’t resist. My family loves these pancakes so much that they often request them on weekends, and I love knowing they’re getting a healthy start to their day!

Ingredients

• 1/2 cup rolled oats 🌾
• 1/2 cup cottage cheese 🧀
• 1 ripe banana, mashed 🍌
• 2 large eggs 🥚
• 1/2 teaspoon vanilla extract 🍨
• 1/2 teaspoon baking powder 🧂
• 1/4 teaspoon cinnamon 🌰
• Pinch of salt 🧂
• Cooking spray or butter for greasing the pan 🧈

Instructions

1. Blend the Ingredients:
   In a blender, combine the rolled oats, cottage cheese, mashed banana, eggs, vanilla extract, baking powder, cinnamon, and salt. Blend the mixture until it’s smooth and creamy. This batter will be thicker than traditional pancake batter, which is perfect for a protein-packed pancake!
2. Heat the Skillet:
   Preheat a non-stick skillet over medium heat. Lightly grease the skillet with cooking spray or butter to prevent sticking.
3. Cook the Pancakes:
   Pour small amounts of the batter into the skillet to form pancakes. Cook for about 2-3 minutes on one side. You’ll know it’s time to flip when bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for an additional 2 minutes until golden brown.
4. Serve:
   Serve the pancakes warm with your favorite toppings such as fresh fruit, a drizzle of honey, or maple syrup. Enjoy the fluffy goodness!

Nutrition Facts

• Servings: 4-6 small pancakes
• Calories per serving: Approximately 150 kcal

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

How to Serve

• Toppings:
• Fresh fruit (berries, sliced bananas, etc.)
• Honey or maple syrup
• Nut butter (peanut butter, almond butter)
• Greek yogurt
• Shredded coconut

Additional Tips

1. Ripeness of Bananas: The riper the banana, the sweeter your pancakes will be. Look for bananas with brown spots for the best flavor.
2. Texture Adjustment: If the batter is too thick, add a splash of milk (dairy or plant-based) to reach your desired consistency.
3. Make Ahead: You can prepare the batter the night before and refrigerate it. Just give it a quick blend in the morning before cooking.
4. Batch Cooking: Double or triple the recipe and freeze leftover pancakes. Simply reheat them in the microwave or toaster for a quick breakfast option.
5. Flavor Boost: Experiment with adding chocolate chips, chopped nuts, or spices like nutmeg for extra flavor.

Recipe Variations

• Vegan Option: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a dairy-free cottage cheese alternative.
• Gluten-Free: Use gluten-free oats and ensure your baking powder is gluten-free as well.
• Add Protein: For an extra protein boost, consider adding a scoop of your favorite protein powder to the batter.

Serving Suggestions

• Serve alongside a smoothie for a well-rounded breakfast.
• Pair with a cup of Greek yogurt for added protein and creaminess.
• Add a side of scrambled eggs or turkey bacon for a more savory breakfast option.

Freezing and Storage

• Freezing: Allow pancakes to cool completely before stacking them with parchment paper in between. Place them in a freezer-safe bag or container and store for up to 3 months.
• Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster.

FAQ Section

1. Can I make these pancakes without a blender?

• Yes, you can mash the banana and mix everything by hand, but the texture may be slightly different.

1. What can I use instead of cottage cheese?

• Greek yogurt is a great substitute for a similar texture and protein content.

1. How do I know when the pancakes are done?

• They should be golden brown on both sides, and a toothpick inserted should come out clean.

1. Can I add other fruits to the batter?

• Absolutely! Blueberries, strawberries, or diced apples can be delicious additions.

1. What is the best way to reheat frozen pancakes?

• The microwave is quick, but for a crispy texture, consider using the toaster.

1. Are these pancakes suitable for meal prep?

• Yes, they hold up well in the refrigerator and freezer, making them a great option for meal prep.

1. Can I make these pancakes savory?

• Yes! Omit the vanilla and cinnamon, and consider adding cheese or herbs for a savory twist.

1. What’s the best way to keep pancakes warm while I cook the rest?

• Place them on a plate in a preheated oven at a low temperature (around 200°F or 90°C).

1. Can I use instant oats instead of rolled oats?

• Yes, but the texture may be slightly different; rolled oats provide a chewier texture.

1. How can I make these pancakes fluffier?
   • Ensure that you don’t overmix the batter and let it rest for a few minutes before cooking.

Conclusion

Cottage Cheese Banana Oatmeal Protein Pancakes are not just a delicious breakfast option; they’re also a fantastic way to fuel your day with wholesome ingredients. With their rich flavor and satisfying texture, these pancakes are sure to please everyone in the family. Whether you enjoy them topped with fresh fruit or a drizzle of maple syrup, you can feel good knowing you’re starting your day with a nutritious meal. Give this recipe a try, and you might just find yourself making it a regular part of your breakfast rotation!

Print