Banana Cottage Cheese Pancakes (Gluten Free)
These gluten free banana cottage cheese pancakes are a protein packed, naturally sweet breakfast that blends the richness of cheesecake with the warmth of banana bread light, fluffy, and easy on digestion.
Equipment
- blender
- non-stick skillet
- spatula
- measuring cups and spoons
- mixing bowl (optional if not blending)
Ingredients
- 1 ripe banana
- 0.5 cup cottage cheese
- 2 large eggs
- 0.25 cup rolled oats or gluten free oat flour
- 0.5 tsp baking powder
- Optional: cinnamon, vanilla extract, pinch of salt
Instructions
- Add banana, cottage cheese, eggs, oats, baking powder, and optional cinnamon or vanilla to a blender. Blend until smooth and pourable.
- Let the batter sit for 5 minutes to thicken slightly for better pancake texture.
- Preheat a non-stick skillet over medium-low heat and lightly grease with oil or butter.
- Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles form and edges set.
- Flip gently and cook another 2–3 minutes until golden and cooked through.
- Serve warm, optionally topped with fruit, nut butter, or maple syrup.
Notes
Let the batter rest for 5 minutes before cooking to improve texture. Flip gently once bubbles appear. Keep pancakes warm in a 200°F oven if cooking in batches. Optional flavor upgrades: add cinnamon or vanilla extract.
Nutrition
Calories: 298kcalCarbohydrates: 21gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 360mgSodium: 510mgPotassium: 460mgFiber: 2gSugar: 6gVitamin A: 430IUVitamin C: 6mgCalcium: 190mgIron: 1.6mg
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