About the Recipe
Ingredients
Ingredients
½ cup cottage cheese
½ cup almond flour
1 ripe banana, mashed
1 large egg
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp vanilla extract (optional)
Pinch of salt
Coconut oil or butter, for cooking
Preparation
Instructions
1. Prepare the Batter
In a medium mixing bowl, mash the ripe banana until smooth.
Add cottage cheese and egg and mix until well combined.
Stir in almond flour, cinnamon, nutmeg, vanilla extract (if using), and salt. Mix until the batter is smooth and fully incorporated.
2. Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to lightly grease the pan.
3. Cook the Pancakes
Pour about 2 tablespoons of batter per pancake onto the skillet.
Cook for 2–3 minutes, or until bubbles begin forming on the surface and the edges look set.
Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
4. Serve
Serve warm with your favorite toppings such as:
Fresh fruit
Greek yogurt
Nut butter
Honey or maple syrup
Cinnamon
Tips & Variations
Add chocolate chips or blueberries to the batter.
Blend the batter for a smoother texture.
Swap banana for pumpkin puree in the fall.
Add extra protein with collagen peptides or protein powder.
Nutrition Highlights
High in protein for satiety and muscle support
Naturally sweetened with banana
Gluten-free option using almond flour
Balanced breakfast with protein, healthy fats, and fiber