Ingredients and Weight:
- 1 cup (113g) rolled oats
- 1/2 cup (100g) cottage cheese
- 1/2 cup (120ml) milk
- 1/4 cup (60g) mashed banana
- 1 egg
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon (2.5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/4 teaspoon (1.25g) salt
- Butter or cooking spray, for greasing the pan
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large bowl, combine the rolled oats, cottage cheese, milk, mashed banana, egg, honey, vanilla extract, baking powder, baking soda, and salt.
- Mix well until a thick batter forms.
- Heat a large skillet over medium heat and grease it lightly with butter or cooking spray.
- Drop 1/4 cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as butter, syrup, or fruit compote.
Nutritional Information:
- Calories: 230 per pancake (for an 8-inch pancake)
- Protein: 15g
- Carbohydrates: 35g
- Fat: 5g
- Dietary fiber: 5g
- Sugar: 12g
Dish Characteristics:
- Fluffy and tender pancakes
- Sweet and flavorful with a hint of banana
- High in protein and fiber
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These pancakes are fluffy, delicious, and so easy to make! I love the combination of banana and oats."
- "These are the best pancakes I've ever had. They're so light and fluffy, and the banana flavor is perfect."
- "I made these pancakes for my picky kids, and they loved them! They're a great way to get them to eat more fruit and protein."
Special Precautions and Tips:
- If the batter is too thick, add more milk 1 tablespoon at a time until it reaches your desired consistency.
- If the batter is too thin, add more rolled oats 1 tablespoon at a time until it thickens.
- To make vegan pancakes, substitute almond milk for regular milk and omit the egg.
- For a gluten-free option, use gluten-free rolled oats.
