Description
Fluffy, golden pancakes made with ripe bananas and creamy cottage cheese for a tender crumb and naturally sweet, protein-rich breakfast.
Ingredients
Units
Scale
- 2 large ripe bananas, mashed or blended
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Butter or oil, for greasing the pan
Instructions
- Preheat Your Equipment: Warm a non-stick skillet or griddle over medium-low heat.
- Combine Ingredients: Blend bananas and cottage cheese until smooth, then add eggs, vanilla, and milk. In a bowl whisk flour, baking powder, and salt. Fold wet into dry until just combined.
- Prepare Your Cooking Vessel: Lightly grease the hot skillet with butter or oil.
- Assemble the Dish: Pour about 1/4 cup batter per pancake onto the skillet.
- Cook to Perfection: Cook until bubbles form and edges look set, then flip and cook until the second side is golden.
- Finishing Touches: Transfer pancakes to a warm plate, tent loosely, and continue with remaining batter.
- Serve and Enjoy: Stack with fresh fruit, maple syrup, or a dollop of yogurt and serve warm.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Let the batter rest 5 minutes before cooking for fluffier pancakes.
- Keep heat at medium-low for even cooking and a tender center.
- Store leftovers in the fridge up to 3 days or freeze up to 2 months.
- Substitute cottage cheese with Greek yogurt if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 210