Ingredients:

  • 1 cup (225g) cottage cheese
  • 1 medium (120g) overripe banana
  • 2 large eggs
  • 1 cup (90g) rolled oats
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2g) ground cinnamon
  • 1 pinch (1g) salt
  • 1 tbsp butter or coconut oil (for greasing)

Instructions:

  1. Place the cottage cheese, overripe banana, eggs, vanilla, cinnamon, and salt into the blender. Pulse until the mixture is velvety and no large curds remain.
  2. Add the rolled oats and baking powder, blending only until just combined to avoid over-processing the oats into a paste.
  3. Heat your skillet over medium heat and lightly grease with butter or coconut oil.
  4. Pour roughly 1/4 cup (60ml) of batter per pancake onto the hot skillet.
  5. Cook for 2–3 minutes until bubbles form on the surface and the edges look set and matte.
  6. Flip carefully with a spatula and cook for another 2 minutes until the pancake is a deep, golden brown.