Banana Pancakes

Who doesn’t love a good pancake stack? A thick stack fluffy american pancakes, oh yes. The only problem is I don’t find them particularly satisfying,boo hoo. My stomach starts grumbling an hour afterwards and I have to grab a snack, tough life I know. These guys on the other hand are packed with oats and cottage cheese to really give them some staying power and  can easily keep me going until lunchtime.

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I love to make a couple of batches and have them in the fridge ready to either reheat for breakfast through the week or even better grab one and slather it with almond butter for an excellent mid afternoon snack.

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I usually add cinnamon to the mixture but last week I decided to go completely mental and add lemon zest, it did not disappoint.

Banana Bread Pancakes (Serves 2)

Ingredients

1/2 Cup of Cottage Cheese (I use fat free but you can of course use full fat, low fat or fat free-the choice is yours)

1 Cup of Oats

1 large super ripe Banana, sliced

2 large Eggs

1  teaspoon of Baking Powder

Zest of 1 Lemon, you can use less or more depending on your taste

or

1 teaspoon of Cinnamon

Oil of choice for frying, I used coconut cause it’s delicious

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Method

  • Place all ingredients into a blender
  • Blend until completely smooth
  • Take a frying pan, add enough oil to cover the base of the pan you are using and place the pan over a medium heat
  • When the oil is nice and hot it’s time to get frying. To keep the size of the pancakes similar I like to spoon the pancakes out rather than pouring. Take 2 tablespoons of the mixture and pour onto the pan, making a nice round pancake. Continue to do the same with more batter until you fill the pan. Make sure to leave plenty of room between the pancakes for flipping space. I fit 4-5 on a large pan.
  • Leave the pancakes to fry for around 4 minutes by which time they should start to form bubbles on top,have a lovely golden colour underneath and  be set enough around the edges for you to flip.
  • Once they’re at this stage flip each pancake over and leave for a further 2-3 minutes  to cook through and become lovely and golden.
  • You can place this batch in a low temperature or cover with foil oven whilst you get on cooking up the rest of the batter.
  • Now it’s eating time! I like to top mine with fresh fruit, maple syrup, maybe some nut butter, go wild!

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These are a great addition to the summer breakfast menu, enjoy!

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