Have you tried making those pancakes that are nothing more than bananas and eggs?
I thought it sounded like a great idea so I gave it a try. It wasn’t quite as appealing as the Pinterest pictures made it look, and even though I cooked mine on low heat, they burned.
I knew it was a good idea though, so I have been experimenting with a high protein, whole grain carb pancake recipe. I am happy to say that Gluten Free Banana Protein Pancakes is a keeper!
What’s in the Recipe?
- a banana
- cottage cheese, 2% lowfat
- oatmeal – to make sure it’s gluten free, I use a brand called GlutenFreeda
And that’s it – no added sweeteners, or leavening, or anything! The banana is the only sweet thing in the pancakes, and the riper the banana the better. But don’t use over-ripe bananas – save those for banana bread, or for freezing and using for smoothies and shakes, like my protein Chocolate Smoothie.
I like cooking these with a few blueberries for healthy blueberry pancakes but they are just a s good without, as shown here:
Gluten Free Banana Protein Pancakes
These banana protein pancakes are made with a banana, cottage cheese, eggs, and oatmeal – and that’s it! No need for added sweeteners or leavenings, and they’re gluten free. One of my favorite breakfasts!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 -10 small pancakes
- Category: Breakfast
- 1/2 of a ripe banana
- 1/2 cup cottage cheese (2% milkfat)
- 2 eggs (or 2 egg whites if you prefer)
- 1/2 cup oatmeal
- Put all the ingredients in a blender or food processor and blend until the batter is smooth.
- Cook on a pancake griddle or on a pan on the stove top on medium to low heat, that has been lightly sprayed with oil or cooking spray.
- *Optional – you can drop a few blueberries on top of each pancake right after you pour out the batter.
- Cook until they begin to look very solid around the edges and form bubbles. Turn them over with care. These will need to cook for longer than regular pancakes, approx. 5 minutes.Experiment a little until you find what works for your pan or stove. Be patient, they are worth it!
- Serve with low sugar jam, butter, agave nectar, or maple syrup.
- These make a lot of pancakes for one serving – a very filling, high protein breakfast!
Tips & Tricks
- The key with these pancakes is to cook them on lower heat than regular pancakes. I set my pancake griddle to 300 degrees. On the stove I use the medium-low setting. They do cook longer than regular pancakes – be patient, they’re worth the wait!
- We like to drop a few blueberries on top of the pancakes when pouring out the batter. I just use frozen ones that I have rinsed under running water in a little strainer.
- We have better success if we make several smaller sized pancakes rather than a few really big ones. Small ones seem to cook more evenly.
- One serving is a LOT of pancakes! Like about 8-10 small/medium pancakes. This makes for a very filling, high protein breakfast! Sometimes I split one serving between 2 people, but you can eat the whole batch without worries about overdoing it, if you’re really hungry!
- These are good eaten plain, or served with a little fresh fruit, low sugar jam, butter,pure maple syrup, or agave nectar – as shown in the photos. I really like agave – it’s not overly sweet, and you don’t need much of it.
Here are some other healthy, gluten free breakfast recipes for you to try:
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