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| Banana-Oat Cottage Cheese Pancakes |
"I combined a few gluten-free recipes to make these pancakes. They are super-high in protein and sweet enough to eat without any toppings, though I usually chop some strawberries or blueberries to top them! Feel free to add chopped fruit, syrup, or whipped cream to top your pancakes!"
Ingredients :
- Dry Ingredients:
- 1/2 cup gluten-free oats
- 1 scoop protein powder (optional)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- Wet Ingredients:
- 1 banana
- 2 eggs
- 1/2 cup cottage cheese
- 1 teaspoon vanilla extract
- water as needed
Instructions :
| Prep : 10M | Cook : 5M | Ready in : 20M |
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- Preheat a griddle or large skillet over medium heat.
- Blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl.
- Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired.
- Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface. 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.
Notes :
- If you have a blender big enough, combine all ingredients and blend until smooth for your batter.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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