Description

Start your day with these fluffy banana cheese pancakes—a healthy, protein-packed breakfast that’s naturally sweetened with ripe bananas and enriched with creamy cottage cheese. Perfectly soft, tender, and easy to make in just 25 minutes, these pancakes are ideal for family breakfasts, weekend brunches, or a post-workout meal. Customize with fruits, nuts, or a drizzle of honey for a deliciously wholesome start to your morning.

Ingredients

• Bananas: 2 ripe bananas, mashed (substitute with 1 cup unsweetened applesauce for lower sugar)

• Cottage Cheese: 1 cup (use ricotta or Greek yogurt as alternatives)

• Eggs: 2 large eggs

• Rolled Oats: 1 cup (substitute with oat flour for a smoother texture)

• Baking Powder: 1 tsp

• Vanilla Extract: 1 tsp

• Cinnamon: ½ tsp

• Salt: a pinch

• Butter or Coconut Oil: for cooking

Instructions

Step 1: Prepare the Batter

Mash the bananas in a large bowl until smooth. Add cottage cheese, eggs, and vanilla extract. Mix until combined, creating a creamy, slightly textured batter.

Step 2: Incorporate Dry Ingredients

In a separate bowl, combine rolled oats, baking powder, cinnamon, and a pinch of salt. Fold the dry mixture into the wet ingredients carefully to maintain a fluffy texture.

Step 3: Preheat the Pan

Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil. Proper pan temperature ensures golden pancakes that cook evenly.

Step 4: Cook the Pancakes

Pour ¼ cup of batter per pancake into the skillet. Cook 2–3 minutes until bubbles form and edges are set, then flip carefully and cook another 2 minutes. Repeat with remaining batter.

Step 5: Serve Warm

Plate the pancakes and top with fresh fruits, maple syrup, yogurt, or nuts for added flavor and texture.

Notes

For extra fluffiness, allow the batter to rest for 5 minutes before cooking.
Make sure your pan is preheated to medium heat to avoid sticking and uneven cooking.
Substitute rolled oats with oat flour for a smoother texture.
Use ripe bananas for maximum natural sweetness and moisture.
These pancakes can be stored in the fridge for 3 days or frozen for up to 2 months.
Top with berries, nuts, yogurt, or a drizzle of maple syrup for added flavor and texture.