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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Switching it up today with these fruity pancakes! The mashed banana and strawberries create a naturally sweet and moist batter, while the cottage cheese adds a creamy texture. Cooked until golden and topped with Greek yogurt, fresh strawberries, a drizzle of honey, and microwaved blueberries with a hint of lemon, these pancakes are a delightful breakfast treat.
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Mash the banana until smooth.
Mix in the egg and cottage cheese, flour and baking powder until the batter is thick, resembling yogurt.
Add the chopped strawberries and stir well.
Cook on a non-stick pan over medium-low heat.
Flip the pancakes when bubbles appear and cook until golden on both sides.
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Use gluten-free flour or oat flour for a gluten-free option.
If the banana isn’t very ripe, add a teaspoon of honey for extra sweetness.
Top with Greek yogurt, strawberries, a drizzle of honey, and microwaved blueberries with a squeeze of lemon for added flavor.
Can I use regular flour instead of oat flour?
Yes, regular flour works just as well if you don’t need the recipe to be gluten-free.
How ripe should the banana be?
A ripe banana with brown spots is ideal for natural sweetness and smooth texture.
Can I skip the cottage cheese?
You can substitute cottage cheese with Greek yogurt or ricotta for a similar creamy texture.
What’s the best way to mash strawberries?
Use a fork or a small blender to mash the strawberries until smooth.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles appear on the surface and the edges look set.
