Description
A single-serving, high-protein breakfast pancake made with blended cottage cheese and banana. This recipe eliminates food waste, cooks in 10 minutes, and delivers a fluffy, creamy texture without the guilt of traditional pancakes.
Ingredients
Scale
- 1 medium ripe banana (about 1/2 cup mashed)
- 1/2 cup (120g) full-fat cottage cheese
- 1 large egg
- 2 tablespoons (15g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Butter or coconut oil for cooking
Instructions
- Peel and mash the ripe banana in a small bowl until smooth.
- Add the mashed banana, cottage cheese, egg, vanilla, and salt to a blender.
- Blend on high for 30-45 seconds until the mixture is completely smooth with no visible curds.
- Add the flour and baking powder to the blender and pulse 3-4 times just to combine. Do not overmix.
- Heat an 8-inch non-stick skillet over medium-low heat and add a small pat of butter or teaspoon of oil.
- Pour the entire batter into the center of the pan, letting it flow naturally into a circle.
- Cook for 2-3 minutes until the edges look set and dry, and bubbles form and pop on the surface.
- Flip the pancake confidently with a spatula.
- Cook the second side for 1-2 minutes until golden brown and the center springs back when pressed.
- Serve immediately.
Notes
Ensure the cottage cheese is fully blended to avoid a curdy texture. Cook on medium-low heat as cottage cheese contains lactose which burns easily. Do not overmix the batter after adding flour to prevent toughness. These pancakes are best eaten fresh as they do not reheat well.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large pancake
- Calories: 290
- Sugar: 13
- Sodium: 250
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 26
- Fiber: 2.5
- Protein: 23
Keywords: high protein breakfast, cottage cheese pancakes, single serve recipe, healthy pancakes, banana pancakes, no leftovers, quick breakfast, gluten-free option