Let Me Tell You About These Flapjacks
Okay, so banana cottage cheese pancakes — hear me out. The first time I ever made these, I was trying to use up cottage cheese before it went off (yes, a truly glamorous beginning). I tossed in some bananas that were a tad too mushy for my usual toast, and voila, accidentally discovered a recipe my little one now calls "banana cloud pancakes". To this day, every Saturday morning, my kitchen smells like a banana split scooted over to the breakfast club. And if I'm being totally honest, sometimes I eat the batter by the spoonful. Is raw batter bad for you? Eh, let's live dangerously now and then.
Why You'll Love This One (Like, Actually)
I make these whenever we've got overripe bananas lurking or when I'm trying to sneak extra protein into breakfast without anyone noticing (especially on school-run days when everyone's in a mood). My family goes crazy for these because they're fluffy but not dry—even Fred (my husband, not the dog) who always claims to hate cottage cheese, scarfs these down and asks for seconds. There was a phase when the pancakes always stuck to the pan (hated that), but I've figured out the greasing trick now, I'll tell you about it later.
What You'll Need (With Honest Substitutions)
- 2 ripe bananas (spotted is perfect—I've even used those sad, brown ones lurking in the freezer)
- ¾ cup cottage cheese (full fat packs the most flavor, but low fat works; Grandma Gertie swore by Daisy brand, but I get whatever's on sale)
- 2 eggs
- ½ cup flour (all-purpose or sometimes I chuck in oat flour if it's there—I tried almond flour once, but it was a bit too crumbly for my taste)
- ½ teaspoon baking powder (sometimes I forget and they still turn out alright, just a bit denser)
- A pinch of salt (yes, pinch. I don't measure, but let's call it ⅛ teaspoon for the perfectionists)
- 1 teaspoon vanilla extract (or, on adventurous mornings, half a teaspoon of cinnamon instead)
- Butter or oil for the pan (because scraping pancakes off is a pain)
How I Make Them (Wobbles and All)
- Mash the bananas in a large-ish bowl. I use a fork, but a potato masher does the trick if you’re feeling fancy—or just annoyed at life. You want it pretty smooth, but lumps are totally fine here. Actually, a bit of chunk keeps things interesting.
- Add the cottage cheese, eggs, vanilla (or cinnamon, or hey, both). Mix it up—don't worry if it looks, well, kind of gloopy. It’s supposed to.
- Toss in the flour, baking powder, and salt. Stir till it’s just combined. If it seems too thick, splash in a bit of milk. Too runny? Add a little more flour. This is where I usually sneak a taste (no judgment please).
- Heat butter or oil in a nonstick skillet over medium-low. I’ve tried higher heat, but then the outsides burn and the insides are mushy. Low and slow is your friend here.
- Scoop batter into the pan, a nice heaping spoonful per cake. Cook till you see bubbles on top and the edges look set, about 2–3 minutes. Flip gently (they’re a little delicate—consider this a pancake trust fall).
- Let the other side get golden, another minute or two. Remove to a plate and try not to eat three before the next batch finishes.
Hard-Earned Notes
- Cottage cheese lumps: I used to blend the mixture because I’m a texture hound, but honestly, now I like the pops of cheesy tang. If you’re not into that, a hand blender will smooth things out—just don’t turn it into soup.
- If your bananas are super ripe, you probably don’t need extra sweetness, but if you want to toss in a spoonful of sugar, I won't judge.
- Pancakes stick? More butter. That's not just good advice for pancakes.
Some Off-the-Wall Variations (And a Fail)
- Blueberry bomb: Chuck a handful of blueberries in the mix; just don’t over-stir or things get purple fast.
- Chocolate fix: My daughter once convinced me to add chocolate chips. It ruled.
- Savory-ish: I tried adding chives and pepper once—did not work. Tasted like confused breakfast. Stick to sweet stuff here, I think.
What If I Don't Have All the Right Gear?
A nonstick skillet makes life easiest, but if you’ve only got a regular pan, just use extra butter and make smaller pancakes (they're less likely to break). If you don’t have big mixing bowls, those plastic salad bowls with the cracks in them work too. You're the boss of your own kitchen chaos.
Storing These—But Will You Even Need To?
Technically, you can stash leftovers in an airtight container in the fridge for up to two days. Or freeze 'em, separated by wax paper (which I nearly never do because, to be honest, my crew devours every last scrap right away). If you do manage to hide a few, they reheat in the toaster or microwave really well—so go on, make a double batch if you’re feeling ambitious!
Here’s How We Serve ‘Em
You can drown these in maple syrup, toss on a scatter of sliced bananas, or (my preference) a big spoonful of Greek yogurt and a splash of honey—sometimes I add a pinch of flaky sea salt on top. My youngest eats hers with peanut butter and calls it banana pancake pizza. Each to their own.
Wanna Know What Not To Do? Pro Tips (More Like Warnings)
- I once tried to flip them too early (hunger, you know?), and they splatted everywhere—now I wait for the bubbles, even if it feels like a century.
- Don’t crank the heat to "get it over with." Low and slow for fluffy middles, otherwise you'll end up with burnt outsides and a raw heart (like my sassy teen on Mondays).
- Using totally smooth banana puree? Less fluff, more density—embrace the lumps for a little lift!
Questions I Actually Get (And My Not-So-Perfect Answers)
- Can I make these gluten-free? – Yep, swap in oat flour or a GF blend (I use the Bob's Red Mill stuff; see Bob's Red Mill if you're on the hunt), but add a smidge more because GF flours are thirstier, if that makes sense.
- Can I skip cottage cheese? – Honestly, then you’re just making banana pancakes. It'll work, but you won’t get the protein kick or that subtle tang—maybe try ricotta if that's on hand?
- How do I know when to flip? – Wait for bubbles and set-looking edges, then give the pan a little shake. If they move easily, you're golden. If they stick, wait another minute—patience is a virtue... or so my grandma always claimed.
- Where can I find more protein breakfast recipes? – I've gotten some real inspiration form the folks at EatingWell. Their high-protein breakfast lineup is top notch.
- Can I double the batch? – Oh totally, just use a bigger bowl and a little more elbow grease. Actually, double batch is the way to go if you’ve got a kitchen full of hungry folks. Or just want leftovers... but who am I kidding?
By the way—does anyone else lose the spatula halfway through, or is that just my kitchen gremlins at work? (If you find mine, let me know.)
Ingredients
- 2 ripe bananas, mashed
- 1 cup cottage cheese
- 2 large eggs
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Cooking oil or butter for frying
Instructions
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1In a large mixing bowl, mash the bananas until smooth.
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2Add the cottage cheese, eggs, and vanilla extract to the bananas. Whisk until well combined.
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3In a separate bowl, mix together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
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4Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
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5Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes per side until golden and cooked through.
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6Serve warm with your favorite toppings such as fresh fruit, honey, or maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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