Cottage Cheese Banana Pancakes

Mornings are better with pancakes! I love having some ready in the fridge for a quick and delicious breakfast. These pancakes are full of protein thanks to the cottage cheese and eggs, so you can feel full and satisfied until lunchtime. The banana adds just the right amount of sweetness and also provides a good amount of moisture. I simply topped mine with pure maple syrup and butter, but these would also be great topped with berries or dark chocolate chips!

1. Place all ingredients in a blender and process until smooth.

2. Heat an electric griddle or nonstick pan over medium/medium low heat. Coat lightly with cooking spray. Use a 1/4 cup measure to scoop the pancake batter onto the hot surface. Cook for 1-2 minutes per side, or until golden brown. Continue the process until all the pancakes are cooked. Store in an airtight container in the fridge for up to 5 days.

Cottage Cheese Banana Pancakes

Makes 18 (4-inch) pancakes

All you need:

1 cup oats (gluten-free or regular)

1 cup cottage cheese

1 teaspoon pure vanilla extract

4 eggs

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

Pinch salt

1 small ripe banana

All you do:

1. Place all ingredients in a blender and process until smooth.
2. Heat an electric griddle or nonstick pan over medium/medium low heat. Coat lightly with cooking spray. Use a 1/4 cup measure to scoop the pancake batter onto the hot surface. Cook for 1-2 minutes per side, or until golden brown. Continue the process until all the pancakes are cooked. Store in an airtight container in the fridge for up to 5 days.