Banana Cottage Cheese Pancakes
A 70's classic amped up with sweet bananas and spices.
Servings 4 (12-13 pancakes)
Equipment
- 1 fork or mashing utensil
- 1 Sifter or sieve for the dry ingredients
- 1 Large Bowl
- 1 hand mixer you could use a large whisk and do by hand if you don't have a mixer
- 1 non-stick pancake pan or large skillet you definitely want non-stick here as these are pretty wet
- 1 large spatchula
Ingredients
- 1 large ripe banana
- ½ c. low fat cottage cheese
- ½ c. low fat or full fat sour cream
- 3 eggs
- ¾ c. flour
- ½ t. baking soda
- ½ t. pumpkin pie spice
- ¼ t. salt
- 2 T. sugar
- Butter for cooking
Instructions
- Mash the banana and combine it with the cottage cheese, sour cream, and eggs. Blend on low until smooth. Sift the dry ingredients into the bowl or blender and blend to combine everything. The batter should be smooth with no lumps.
- Heat a pancake skillet to medium and spread with enough butter just to cover the surface evenly. Fill a fourth cup measure just below full and pour onto the skillet. Cook for 2-3 minutes or until small bubbles start to form. Carefully, flip the pancakes and cook for 1-2 more minutes checking for doneness before removing. The pancakes should be nice and golden on both sides.
Notes
Tip: To make great pancakes, quickly force your spatula under them when you flip them. Going too slow on this step gives them an excuse to bleed out and get messy.