Eggs or pancakes? Oh, I’m totally an egg kinda gal.
Ordering pancakes at a restaurant is like eating dessert for brunch, not gonna happen, thus I usually stick with eggs for brunch because it’s a safer choice.
I won’t deny the fact that pancakes taste absolutely amazing when prepared with white flour and butter, they’re thick, soft and so fluffy, and while I’ll indulge in those sort of pancakes at home on occasion, it’s not a daily option.
I recently started testing out an old recipe I wrote about a few years ago - High Protein Banana Bread Pancakes which incorporates egg whites, cottage cheese, oats and banana.
Before you start getting all wary about the cottage cheese, you won't taste it at all, trust me, but it gives these pancakes texture and adds a whole lot of protein.
I decided to re-work this recipe and take better pictures since my old photos hardly did this recipe any justice.
The High Protein Banana Bread Pancakes have a whopping 30 grams of protein and are extremely filling. I ended up eating these pancakes for breakfast and then the remainder pancakes for lunch.
Hope you guys try this one out because the prep time is just 5 minutes and they're really yummy. Enjoy!
15 Minute Banana Bread Pancakes
Ingredients
- ⅓ low fat cottage cheese
- 2 egg whites
- ½ medium banana
- 1 teaspoon vanilla extract
- ½ cup old-fashioned oats
- 1 teaspoon baking powder
- Coconut Oil Spray - as needed
Instructions
- In a blender/magic bullet, add the cottage cheese, egg whites, banana and vanilla. Blend until well combined.
- Add the oats and baking powder.
- Blend until well combined, do not over mix.
- This is what you should have.
- Heat up a cast-iron skillet or nonstick pan on medium heat, once hot, add oil or spray with oil. Then pour a ¼ cup of the batter onto the skillet.
- Cook until bubbles form, about 1-2 minutes. Lift gently to check and then flip.
- Perfectly golden brown.
- Assemble. Top with fruits and pure drizzle maple syrup if desired.
Nutrition
Munzi says
Omg. Nahiiiii *in dramatic tone* I worked so hard to lose some of my babyfat and now this is horror. God save me.
Btw, whichbrand oats and baking powder do you use? Told yea, my mom never used baking powder even for cakes. So I have no clue about it.
honeywhatscooking says
This recipe is healthy, so don't worry. I use either Trader Joe's Baking Powder or Davis Baking Powder. There are only a few brands anyway, that won't make a difference. For oats, I use Whole Foods Organic Oats, but again, you can use any old-fashioned oats and it should be good. Hope this helps.
John/Kitchen Riffs says
I like pancakes, but they're something I'm more inclined to eat for dinner rather than breakfast or brunch. Too filling. Good, though. And speaking of which -- these look terrific! Good stuff -- thanks.
honeywhatscooking says
Oh for me pancakes are usually for brunch, too heavy for breakfast, too carby for dinner. This recipe is high in protein so I would do this. Thanks so much!
dixya @food, pleasure, and health says
im not much of a pancake person but i am sold on this one..i wonder if i can do waffles with these instead. love your step by step photo as usual dear 🙂
Jhiane says
My daughter loves pancakes. I can't wait to try this yummy and healthy recipe for her
honeywhatscooking says
These literally take 15 minutes to whip up, so no excuses. It's so good.