Description
Delicious and healthy gluten-free banana pancakes made with rolled oats, perfect for a quick breakfast!
Ingredients
Scale
- 1 cup old-fashioned rolled oats, gluten free if desired
- 1 medium banana
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 2 eggs
- ½ cup cottage cheese
- Toppings of your choice
Instructions
- Add all ingredients to a blender and blend on high until completely smooth, about 30 seconds.
- Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-low.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface. Flip and cook the other side until golden brown.
- Wipe the skillet clean, re-spray with cooking spray, and repeat with the remaining batter.
- This recipe makes about 3–4 pancakes.
Notes
- This recipe is versatile; feel free to add chocolate chips or nuts for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending and cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg