I don’t write food entries anymore because it can be tedious to complete. However, it is kind of nice to have a record of what I like somewhere rather than just bookmarking it on my browser. Last week I really wanted pancakes but the thought of regular flour ones scare me still. I decided to attempt the banana based pancakes again. I say again because in the past I’ve ended up with an eggy banana disaster. It actually turned out amazing!
I used the recipe from Ambitious Kitchen. I purposely used it because it used cottage cheese and I had some I had to use quickly before it expired.
- ½ cup gluten-free old fashioned oats
- ½ ripe banana
- 1 tsp baking powder
- 1/3 cup egg whites
- ½ tsp cinnamon
- ¼ cup low-fat, small curd cottage cheese
- 2 Tbsp unsweetened cashew milk
- Place all the ingredients in a blender and blend until smooth. I had to pulse it a bit to get the right consistency.
- Heat a pat of butter on a griddle over medium heat. Pour batter onto griddle in ¼ cup portions.
- Cook pancake until bubbles appear on the top, then flip the pancake. Cook that side until it is golden.
- Slice the other half of the banana and top the pancakes with them. I also topped them with some chopped pecans I had in the pantry. Enjoy!
I was pleasantly surprised that they turned out this well! Like I said earlier, I usually end up with something that resembles a scrambled egg with chunks of banana. I really think that the oats and blending in the blender really help in preventing the chunky mass I’ve gotten in the past. To ensure it wasn’t a fluke, I made them again this past week. They turned out just as amazing. This is definitely a breakfast recipe that will stay in my recipe box!