Ingredients:
- 1 ripe banana
- 1/2 cup cottage cheese (preferably full-fat for extra fluffiness)
- 2 large eggs
- 1/4 cup all-purpose flour (or almond flour for a gluten-free option)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Butter or oil for cooking
Instructions:
- Prepare the Wet Ingredients:
In a large bowl, mash the ripe banana with a fork until smooth. Add the cottage cheese, eggs, and vanilla extract. Mix well until combined. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be thick, but pourable. If it’s too thick, add a splash of milk to reach the desired consistency. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to coat the surface. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook the other side for another 1-2 minutes until golden brown and cooked through. - Serve and Enjoy:
Stack the pancakes on a plate, and top with your favorite toppings like fresh banana slices, maple syrup, or a dollop of yogurt. Enjoy your fluffy, protein-packed banana cottage cheese pancakes!
Tips:
- For extra fluffiness, use room temperature ingredients.
- These pancakes are delicious with nuts, berries, or a sprinkle of cinnamon for added flavor.