Ingredients
- 1 ripe banana mashed
- ½ cup cottage cheese
- 2 large eggs
- Butter or nonstick spray for cooking
Optional (extra flavor & lift)
- ¼ teaspoon baking powder
- Pinch of cinnamon or splash of vanilla extract
- Honey for drizzling
- Sliced banana and chopped almonds for topping
Instructions
- Mash the banana in a medium bowl until smooth. Whisk in eggs and cottage cheese. Leave curds for texture or blend smooth. Stir in baking powder if using. Add cinnamon or vanilla if desired.
- Heat a nonstick skillet over medium heat with a little butter or spray.
- Scoop 2–3 tablespoons of batter per pancake. Cook for 2–3 minutes until edges look set and bubbles form. Flip gently and cook another 1–2 minutes until golden.
- Serve stacked with banana slices, chopped almonds, and a drizzle of honey.
Notes
- Best made with a very ripe banana for sweetness.
- Keep pancakes small so they cook evenly and stay fluffy.
- Store leftovers in the fridge up to 3 days or freeze for 1–2 months.