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- 1 cup cottage cheese - 4 large eggs - 1 ripe banana, mashed - 1 teaspoon vanilla extract - 1 teaspoon baking powder - A pinch of salt - Cooking spray or a little oil for the pan Cottage cheese adds protein and creaminess to these pancakes. It makes them rich and filling. Using four large eggs gives the pancakes a nice structure and keeps them fluffy. The ripe banana serves as a natural sweetener and binds the mix. When mashed, it adds moisture and a hint of flavor. The vanilla extract enhances the overall taste. It brings warmth and sweetness to every bite. Baking powder is key for fluffiness. It helps the pancakes rise while cooking. A pinch of salt balances the flavors and brings out the sweetness of the banana. Lastly, cooking spray or oil keeps the pancakes from sticking to the pan. It ensures a golden brown finish. This recipe serves 3-4 people. Each serving is packed with nutrients. Here’s a quick look: - Calories: Approximately 150 - Protein: 10 grams - Carbohydrates: 12 grams - Fat: 7 grams - Fiber: 1 gram These pancakes are a good choice for breakfast. They provide energy and keep you full. {{ingredient_image_1}} To start, take a large bowl. Add 1 cup of cottage cheese and 4 large eggs. Whisk them well until smooth and a bit frothy. This mixes the protein and moisture for the pancakes. Next, add 1 ripe banana that you’ve mashed. The banana adds sweetness and helps bind the batter. Then, mix in 1 teaspoon of vanilla extract for flavor. Sprinkle in 1 teaspoon of baking powder. This helps the pancakes rise and stay fluffy. Finally, add a pinch of salt for balance. Stir everything until it looks well combined. Now, heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a little oil. This prevents sticking and gives a nice crisp. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface. This shows they are ready to flip. Carefully turn the pancakes and cook for another 2-3 minutes until golden brown. Once cooked, remove them from the skillet. Repeat this with the rest of the batter, adding oil if needed. Serve these pancakes warm for the best taste. You can top them with fresh fruits like berries or banana slices. Maple syrup adds a sweet touch. For a little extra, sprinkle some powdered sugar on top. You can also enjoy them with yogurt for added creaminess. These pancakes are tasty and can be a great breakfast or snack anytime. To get the best texture in your pancakes, I recommend a few steps. First, blend the cottage cheese and eggs well. This mix should be smooth and slightly frothy. Use a whisk for this. The banana adds moisture and sweetness, making pancakes fluffy. If the batter feels too thick, add a splash of milk to loosen it up. Keep in mind, cooking on medium heat helps cook pancakes evenly. Too high heat can burn the outside while the inside stays raw. If you're looking for healthier swaps, you have options. You can replace the banana with unsweetened applesauce for less sugar. This change keeps the pancakes moist, too. For a protein boost, try adding a scoop of protein powder to the batter. If you're avoiding dairy, use silken tofu instead of cottage cheese. This option still gives a creamy texture while keeping it gluten-free and dairy-free. Using the right tools makes cooking easier and more fun. I suggest a non-stick skillet for cooking. It helps prevent sticking and allows for easy flipping. A spatula is key for flipping pancakes without breaking them. If you have a griddle, that works well too! Make sure to preheat your pan before pouring in the batter. This step ensures the pancakes cook evenly and brown nicely. Pro Tips Use Fresh Ingredients: Fresh cottage cheese and ripe bananas will enhance the flavor and texture of your pancakes. Adjust Cooking Temperature: Ensure your skillet is at medium heat to avoid burning, allowing the pancakes to cook evenly. Experiment with Add-Ins: Feel free to add ingredients like cinnamon, chocolate chips, or nuts for extra flavor and texture. Serve Immediately: For the best taste and texture, serve the pancakes right after cooking while they're warm and fluffy. {{image_2}} You can make these pancakes extra fun by adding flavors. Chocolate chips are a great choice. They melt and give a sweet burst in every bite. You can also add nuts, like walnuts or pecans. They add a nice crunch. Try berries too! Blueberries or diced strawberries can give a fruity twist. Just fold them into the batter before cooking. If you want to change the sweet taste, you have options. Honey or maple syrup can work well. You can also use agave syrup for a lighter sweetness. If you prefer a no-calorie choice, try stevia or monk fruit. These sweeteners can mix in easily with the batter. Adjust the amount to match your taste, but start small. Want to make these pancakes fit your diet? You can go dairy-free! Substitute the cottage cheese with silken tofu or a dairy-free yogurt. For a keto version, use almond flour instead of banana. This swap helps reduce carbs. You can still enjoy tasty pancakes while following your plan. Feel free to experiment to find what you love best! You can store leftover pancakes easily. Let them cool down first. Place them in an airtight container. They can last in the fridge for 2 to 3 days. If you want to keep them longer, freezing is a great option. Reheating pancakes is simple. You can use a microwave or a skillet. If using a microwave, place them on a plate and cover with a damp paper towel. Heat for about 30 seconds. For a skillet, warm them on low heat for a few minutes. This keeps them soft and tasty. To freeze pancakes, stack them with parchment paper in between. This helps keep them from sticking together. Place the stack in a freezer-safe bag. They can stay in the freezer for up to 2 months. When you want to eat them, just thaw in the fridge overnight, then reheat. To make your flourless pancakes fluffy, you need to whisk the eggs well. Whisking adds air and makes them light. You can separate the egg whites and yolks for even more fluffiness. Beat the whites until they are stiff. Then, gently fold them into the batter. This helps keep the pancakes airy. Also, ensure you don’t overmix the batter. Mix just enough to combine the ingredients. Yes, you can use Greek yogurt instead of cottage cheese. Greek yogurt adds creaminess and a slight tang. It will change the flavor a bit but still taste great. Use the same amount, one cup, for a smooth batter. Keep in mind that Greek yogurt can make the pancakes a bit denser. If you want them lighter, add a little more baking powder. If you want to skip the banana, try applesauce or pureed pumpkin. Both options add moisture and sweetness. Use about 1/2 cup for each banana. You can also use a little honey or maple syrup for sweetness. If you need a neutral taste, try using silken tofu. Blend it well before adding to the batter for a good texture. In this blog post, you learned about making delicious pancakes from scratch. We covered key ingredients, step-by-step instructions, and tips for the best results. I shared variations for flavor and dietary needs, plus storage tips to keep your pancakes fresh. Remember, experimenting with ingredients and techniques can make cooking fun. Enjoy your pancakes and feel free to customize them to fit your taste! Happy cooking!

Flourless Cottage Cheese Pancakes

Delicious and healthy pancakes made with cottage cheese, eggs, and banana, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 3

Ingredients
  

  • 1 cup cottage cheese
  • 4 large eggs
  • 1 ripe banana mashed
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • a pinch salt
  • as needed cooking spray or oil for the pan

Instructions
 

  • In a bowl, combine the cottage cheese and eggs. Whisk together until well blended and slightly frothy.
  • Add the mashed banana, vanilla extract, baking powder, and salt to the mixture. Stir until everything is well incorporated.
  • Preheat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or a bit of oil.
  • Pour a small amount of the batter onto the skillet (about 1/4 cup for each pancake). Cook for 2-3 minutes until bubbles form on the surface.
  • Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side until golden brown.
  • Remove from the skillet and repeat with the remaining batter, adding more oil as needed.
  • Serve warm, optionally topped with fresh fruits, maple syrup, or a sprinkle of powdered sugar.

Notes

Serve warm with toppings like fresh fruits or syrup.
Keyword breakfast, cottage cheese, gluten-free, pancakes