Peanut Butter Banana Protein Pancakes with Cottage Cheese
Ingredients
- 2 ripe bananas (1 cup mashed)
- 2 eggs
- 2 tablespoons milk (almond is my fave)
- 2 tablespoons peanut butter (unsweetened)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon avocado oil
- 1-1/2 cups oat flour
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Peanut Butter Sauce:
- 1/2 cup cottage cheese
- 1/3 cup maple syrup
- 1/4 cup peanut butter
- 2 tablespoons milk (almond is my fave)
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- In a large mixing bowl, mash bananas with a fork until smooth.Add the eggs, milk, vanilla extract, peanut butter, maple syrup and avocado oil to the mashed banana mixture. Whisk until well combined.Add the dry ingredients to the bowl, including oat flour, baking powder, cinnamon, and salt. Whisk until just combined. Do not overmix for a slightly lumpy batter.
- Heat a non-stick skillet or hot griddle over medium-low heat. Lightly grease with a small amount of avocado oil or your preferred cooking spray.Pour 1/4 cup of batter onto the skillet for each pancake.Cook for 2–3 minutes, until the edges look set and the bottom is lightly golden. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.Repeat with the remaining batter, adding more milk to the batter as needed.
Peanut Butter Sauce:
- In a blender or food processor, combine the cottage cheese, maple syrup, peanut butter, milk, vanilla extract, and a pinch of salt.Blend until smooth and creamy. If the sauce is too thick, add a bit more milk, one tablespoon at a time, until the desired consistency is reached.
- Stack the pancakes on plates.Drizzle the peanut butter sauce over the pancakes.Optional: Top with sliced bananas, chopped nuts, and mini chocolate chips.
Video
Notes
Oat Flour: If you don't have oat flour on hand, you can make your own by blending old-fashioned oats or quick oats in a blender or food processor until they reach a fine, flour-like consistency.
Bananas: For the best results, use ripe bananas with plenty of brown spots. They are sweeter and easier to mash.
Mixing: Be careful not to overmix the batter. Overmixing can result in dense pancakes. Stir just until the dry ingredients are incorporated into the wet ingredients.
Cooking Temperature: Medium to medium/low heat is best for cooking these pancakes. If the heat is too high, the pancakes may burn on the outside while remaining uncooked on the inside.
Peanut Butter Sauce: If you prefer a thinner sauce, add more milk, one tablespoon at a time, until you reach your desired consistency. For a thicker sauce, use less milk.
Did you make this recipe?Please let me know in the comments below how it turned out :)