Banana Cottage Cheese Pancakes

ACTIVE: 10 MIN. / TOTAL TIME: 25 MIN. / SERVINGS: 2– 4

You don’t need much syrup with these pancakes unless that’s your preference; the vitamin-rich bananas are a sweet topping by themselves. The cottage cheese amps up the protein for those who care, like me.

INGREDIENTS

1 medium banana

1⁄2 cup cottage cheese

3⁄4 cup old-fashioned rolled oats

1 large egg

1 tsp. baking powder

1⁄2 tsp. ground cinnamon

2 tsp. vanilla extract

1 Tbs. sugar

1⁄3 cup whole milk

Unsalted butter, for greasing

Sliced bananas, for serving Maple syrup, for serving

METHOD

1. Combine the banana, cottage cheese, oats, egg, baking powder, cinnamon, vanilla, sugar and milk in a high-powered blender. Start blending on low speed, gradually increasing the speed to high, until mostly smooth.

It’s okay if the batter has a little texture.

2. Melt about 1 Tbs. of butter in a large nonstick skillet or griddle over medium heat. Once the butter is melted, scoop the batter into the pan in 1⁄4 cup portions. Cook until small bubbles start to form and then pop on the pancakes, 1 to 2 minutes. Flip and continue to cook for an additional 2 to 3 minutes. Transfer to a plate and repeat with the remaining batter. You may need to wipe the pan clean with a paper towel and add more butter between batches.

3. To serve, top with sliced bananas and maple syrup.