My kids absolutely gobble these down, and they’re a quick enough make that they’re in my school day breakfast rotation. (Just not necessarily during this first week back at school, ha.) If there’s leftovers, they can be stored in fridge or freezer.
And a note for my gluten-free friends – sub out the flour for oat flour, which you can make by first putting oatmeal in your blender and dumping that in a measuring cup before going ahead with the rest of the recipe.
Quick and Tasty Banana Protein Pancakes
- 1 large banana (the browner the sweeter)
- 1 cup cottage cheese
- 4 eggs
- 1 cup flour (or oat flour for GF)
- 1 tsp baking soda
- 1/2 tsp salt
First, preheat your skillet. Then put your wet ingredients into your blender and blend until smooth. Add your dry ingredients, scraping down the sides of your blender if needed. Once your skillet is ready to go, pour directly from blender to make small or regular sized pancakes. If your mixture seems a little thick, feel free to thin it out a bit with some water, a little at a time. Cook to light brown on both sides; because of the cheese, your pancakes will look a little shiny on the edges. They should have a nice moist cakey texture.