These fluffy cottage cheese banana pancakes are super high in protein and sweet enough to eat without toppings, though I usually top them with berries and syrup! I combined a few gluten-free recipes to get the best flavor.
Ingredients
- 0.5 cups gluten-free oats
- 1 scoop protein powder , Optional
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
Instructions
-
1
Gather all ingredients. Preheat a griddle or large skillet over medium heat.
-
2
Blend oats, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; transfer into a large bowl.
-
3
Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth.
-
4
Pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired.
-
5
Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface.
-
6
Cook until browned on the bottom, 3 to 5 minutes. Flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more.
Nutrition Facts
Per serving
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