I have yet another recipe for you and I am in love. These are just as good if not better then my pumpkin protein pancakes. I really can’t decide which ones are my favorite. See lately, I have been craving banana bread. That’s why I knew I just had to come up with a healthier and easier way to enjoy one of my favorite treats, just about every day.
- Oats (I use Trader Joes gluten free)
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1 tablespoon ground flaxseed
- 1 egg + 1 egg white or 3 egg whites*
- 1/2 cup cottage cheese**
- 1 very ripe banana (I love being able to salvage my brown bananas)
This recipe is very easy to double; I do so just about every time I make it. Actually, I make one double and one single (this way I know how much I eat).
- Heat your pan/skillet to low/medium. I cook mine on 325 degrees.
- If you are using a magic bullet put all ingredients into the container in the order listed. If you are using a regular blender reverse the order. Basically, you simply want the banana and cottage cheese closest to the blade (this helps it blend easier).
- Once you blend the mixture completely you are ready to make pancakes.
- You want to cook these pancakes slowly. Since, there isn’t very much fat in them they will burn easily. That is why I suggest cooking them on low/medium.
- Once they have been cooked on both sides enjoy with your favorite topping. We love ours with a little butter and pure maple syrup.
*3 egg whites produce thinner pancakes.
**You do not have to like cottage cheese to enjoy these pancakes. I truly can’t stand cottage cheese alone, but I LOVE my protein pancakes.
I hope you love them as much as we do.
Nutrition Facts in the entire recipe: (these will vary a little depending on type of cottage cheese)
Calories: 344, Fat: 10.2 grams, Carbs: 27.1 grams, Protein: 28.2
21 Day Fix:
1 Red, 1 Yellow, 1 Purple