Barely Banana Protein Pancakes
Recipe type: Breakfast
Serves: 40 silver-dollar pancakes; 3 or 4 servings
The batter for these protein-packed, gluten-free, pint-sized pancakes gets whirled together in one fell swoop in a blender, which doubles as the perfect pouring vessel. They are smaller and thinner than typical pancakes—think silver dollars—with a mild banana flavor that favors a swipe of tangy jam over the traditional drizzle of maple syrup. They taste best when you cook them thoroughly; they are supremely moist, so it’s hard to overdo it. (Reprinted with permission from Roost Books)
  • 3 large eggs
  • 1 cup old-fashioned rolled oats
  • 1⅓ cups cottage cheese
  • 1 small ripe banana
  • Oil or butter for greasing the skillet
  • Favorite jam for serving
  1. Put the eggs, oats, cottage cheese, and banana into a blender. Blend until the oats are pulverized, the cottage cheese is blended, and the batter is smooth.
  2. Set a skillet over medium heat. Add about a teaspoon of oil and swirl the pan to coat the bottom. Pour about 1 tablespoon of batter into the pan for each pancake, making as many as will fit without crowding. Cook until bubbles appear across the surface and the bottom is deeply brown.
  3. Use a spatula to flip the pancake and cook until firm to the touch, another 1 to 2 minutes. Serve hot out of the pan with a thin layer of jam.
Recipe by Lizs Healthy Table at