Ingredients
Equipment
Method
Grind the Oats
- Add 1 cup of rolled oats to your blender and blend until you get a fine flour texture. Pour into a mixing bowl.
- Pour into a mixing bowl
Add Your Dry Ingredients
- To the bowl with the oat flour, add the baking powder, baking soda, salt, and cinnamon if you're using it. Stir to combine.
Blend the Wet Ingredients
- Add the peeled bananas, eggs, and cottage cheese to the blender (no need to rinse it from using it for oats) and blend until smooth.
Combine
- Pour the blender mixture into the bowl with the oat flour and stir everything together until just combined. Don't overmix.
Cook
- Heat a skillet or griddle over medium heat and grease lightly. Pour batter in rounds and cook until bubbles form on the surface, then flip. About 2–3 minutes per side.
Serve Warm
- Top with maple syrup, jam, protein powder icing, fresh berries, or a drizzle of nut butter. My girls love theirs as pancake tacos with jam in the center.
Notes
Riper bananas = sweeter pancakes. The more spotted and soft your bananas are, the more natural sugar they bring. These pancakes are sweet enough on their own with ripe bananas that my kids don't always need syrup. We almost always skip syrup and use a low-sugar homemade jam. They even enjoy them plain.
Make extra. These reheat really well in a toaster or skillet and freeze beautifully. I always make a double batch and freeze half for busy mornings.
Texture. These will be denser and flatter than normal pancakes
Make extra. These reheat really well in a toaster or skillet and freeze beautifully. I always make a double batch and freeze half for busy mornings.