These delicious protein-packed pancakes are perfect for a nutritious breakfast or a post-workout meal. Fluffy and satisfying, they are sure to keep you energized throughout the day!
Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese (or Greek yogurt)
- 4 large eggs
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- Cooking spray or 1 tablespoon coconut oil (for cooking)
- Maple syrup, honey, or fresh fruit (for serving)
Instructions
Step 1: Prepare the Batter
- In a blender or food processor, combine the rolled oats, cottage cheese (or Greek yogurt), eggs, mashed banana, vanilla extract, baking powder, cinnamon (if using), and salt.
- Blend the mixture until smooth and well combined. The batter should be thick but pourable. If it’s too thick, you can add a splash of milk or water to reach your desired consistency.
Step 2: Preheat the Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or coconut oil.
Step 3: Cook the Pancakes
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
Step 4: Serve
- Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter.
- Serve the pancakes warm, topped with maple syrup, honey, or fresh fruit as desired.
Tips
- For added flavor and nutrition, consider mixing in some chocolate chips, nuts, or berries into the batter before cooking.
- These pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the toaster or microwave before serving.
Enjoy your protein-packed pancakes as a delicious and healthy start to your day!
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