Banana Cottage Cheese Pancakes

This recipe makes approximately three 4-pancake servings, each packed with over 25 grams of protein!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 302kcal

Author Amee

Equipment

Large non-stick skillet

Ingredients

1 ripe banana
4 large eggs
1 cup 2% cottage cheese you can also use 4%
¾ cup protein pancake mix I used Kodiak Cakes (they also have a GF version to make this recipe gluten-free)
2 tbsp ground golden flaxseed
1 tsp chia seeds

Instructions

Add all of the ingredients to a blender container and blend until smooth. You can also mash the banana in a bowl with a fork until soft, then add the remaining ingredients and use a hand mixer to mix until smooth.
Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of coconut oil or avocado oil spray.
Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake, and cook until bubbles form on the surface and the edges are set. Flip and cook the other side.
Top with your favorite fruit or pancake topping and enjoy!

Notes

*If you are using a bullet blender, add the dry ingredients first followed by the wet ingredients since the blade gets screwed onto the top. In a regular blender, add the liquid first since the blade is on the bottom. The liquid ingredients should always be closest to the blade for even mixing.

Nutrition