Banana Oat Cottage Cheese Pancakes

Tender, protein-rich pancakes made by blending cottage cheese, ripe banana, eggs, oats, and baking powder, then cooking small rounds until golden and set.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups (135 g) old-fashioned rolled oats
• 1 cup (225 g) cottage cheese
• 1 large (about 120 g peeled) ripe banana
• 2 large eggs
• 1.5 teaspoons (6 g) baking powder
• 0.5 teaspoon (1 g) ground cinnamon
• 0.25 teaspoon (1.5 g) fine salt
• 1 tablespoon (15 ml), plus more as needed neutral cooking oil
• for serving maple syrup

Cooking instructions

1. Add the oats, cottage cheese, banana, eggs, baking powder, cinnamon, and salt to a blender. Blend until mostly smooth, scraping down the sides once if needed. (about 3 min)
2. Let the batter rest for 5 minutes so the oats hydrate. If it thickens more than expected, stir in 1 to 2 tablespoons (15 to 30 ml) water. (about 5 min)
3. Heat a large nonstick skillet or griddle over moderate heat, about 350°F (175°C). Lightly oil the surface. (about 3 min) — 350°F (175°C)
4. Scoop about 2 tablespoons (30 ml) batter for each pancake, leaving space between them. Cook until the edges look set and bubbles form on top, 2 to 3 minutes. (about 3 min) — 350°F (175°C)
5. Flip carefully and cook until the second side is browned and the centers are fully set, 1 to 2 minutes more. Cook in batches, adding a little oil as needed. For safe doneness, the centers should reach 160°F (71°C) on an instant-read thermometer. (about 2 min) — 350°F (175°C)
6. Serve warm with maple syrup or your preferred toppings. (about 1 min)