Description
These protein-packed mini pancakes are made with cottage cheese, oats, and bananas for a naturally sweet and nutritious breakfast or snack. Fluffy, bite-sized, and easy to make, they’re perfect for kids and adults alike!
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 2 medium ripe bananas (mashed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup mini chocolate chips or chopped nuts (optional)
Instructions
Blend the Batter:
- In a blender, combine cottage cheese, rolled oats, mashed bananas, eggs, vanilla extract, cinnamon, baking powder, and salt.
- Blend until smooth and creamy.
Preheat the Pan:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
Cook the Pancakes:
- Drop tablespoon-sized amounts of batter onto the skillet to create bite-sized pancakes.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
Optional Add-Ins:
- Sprinkle mini chocolate chips or chopped nuts onto the batter before flipping if desired.
Repeat & Serve:
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, fresh fruit, or yogurt.
Notes
- Gluten-Free Option: Use certified gluten-free oats.
- Dairy-Free Option: Swap cottage cheese for dairy-free yogurt or blended silken tofu.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheating: Microwave for 20-30 seconds or toast in a skillet for a crispier texture.
