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Cottage Cheese Banana Oatmeal Pancakes
Sunday morning and my kids asked for pancakes.
Packed with a whopping 20 grams of protein, they're not just delicious, but also a sneaky way to add some extra nourishment to your family's morning routine.
Made with a flourless batter blended in a jiffy, these naturally sweetened pancakes are a win for busy mornings and happy tummies. Plus, you can prep the batter ahead of time for a stress-free breakfast all week long!
If you make these pancakes do remember to tag me @Kanikas__Kitchen. I would like to see what you create!
Ingredients:
- ½ cup rolled oats
- ¼ cup cottage cheese
- ½ banana
- ½ tsp cinnamon (optional)
- ½ tsp baking powder
- 1 egg
- Berries and maple syrup
Method:
- Blend everything together and blend till smooth Lightly coat a large nonstick pan with butter or use cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet.
- Cook until bubbles appear on top. Flip pancakes and cook until golden brown on underside.
- Enjoy warm with berries and maple syrup.
- These pancakes can be refrigerated for 3 days or frozen up to 1 month.
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