Banana-Oat Pancakes with Cottage Cheese
Fluffy, grain-free pancakes made with cottage cheese, oats, and banana—no flour or sugar. Serve warm with plain yogurt.
- Time
- 20 min
- Serving
- 500 kcal
- Ingredients
- ≈ $1.95
- Protein
- 34 g
Ingredients
- 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 120 g
- 2 Rolled oatspack 400 g ≈ $2.60 40 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Bananas≈ $1.44 per kg 60 g
- 5 Baking powder 2 g
- 6 Sunflower oil 6 ml
- 7 Plain yogurtpack 300 g ≈ $2.19 40 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Blend rolled2 oats into a coarse flour in a food processor. Mash the banana4 into a purée with a fork, then mix in the cottage1 cheese until smooth.
Combine the oat flour, cottage1 cheese, 1 egg, banana4 purée, and 1 tsp baking powder. Stir until fully blended, then let rest for 5 minutes.
Heat a nonstick skillet over medium heat and lightly grease with oil or butter.
Scoop 2 tbsp of batter per pancake into the pan, forming 6cm (2.5-inch) rounds. Cook for 2–3 minutes per side until golden brown and springy in the center.
Serve warm with plain7 yogurt.
Tips
- Why it works
- Grind oats finely so they bind with cottage cheese and banana without needing flour. Lumpy batter won’t hold shape when frying.
- Substitutions
- Replace banana with 60g mashed apple for a tart twist. Use 40g Greek yogurt instead of natural yogurt for thicker batter.
- Common mistakes
- Overcooking makes pancakes dry and rubbery; they’re done when edges lift easily and tops are golden, not blackened.
- Storing and reheating
- Eat fresh or store in an airtight container for 2 days. Reheat in a dry pan for 1 minute per side; freezer not recommended.
- Serve with
- Pair with a sprinkle of cinnamon and a handful of walnuts for crunch. Works as a quick breakfast after a gym session.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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