Ingredients
Equipment
Method
Prep Your Skillet
- Heat a large skillet to medium-high heat until a few drops of water sizzle and evaporate instantly. This initial heat is key for a good sear.
Blend the Batter
- In a blender, combine eggs, egg whites, cottage cheese, bananas, baking powder, cinnamon, a tiny pinch of salt, and vanilla extract. Blend until completely smooth and creamy, about 1-2 minutes. The batter will be thin.
Cook the Pancakes
- Once the skillet is hot, add about half the butter to melt. Reduce the heat to medium. Slowly pour the batter into the pan, forming even circles. Cook for 1-2 minutes per side, or until the batter begins to bubble on the surface and the edges look set. The underside should be a beautiful golden-brown. Then, flip and cook for another 1-2 minutes until cooked through. Repeat with the remaining butter and batter.
Serve & Enjoy
- Transfer the cooked pancakes to a plate and serve immediately with your favorite toppings.
Nutrition
Notes
These naturally gluten-free, high-protein pancakes are perfect for meal prep. Store in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. For best results, ensure the cottage cheese and banana are blended until completely smooth, and cook on a medium-heat non-stick skillet. Nutrition information is estimated based on common ingredients and serving sizes and may vary.