Barely Banana Protein Pancakes (with 4 Little Ingredients)
From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com
makes about 40 silver-dollar pancakes; 3 or 4 or servings
The batter for these protein-packed, gluten-free, pint-sized pancakes gets whirled together in one fell swoop in a blender, which doubles as the perfect pouring vessel. They are smaller and thinner than typical pancakes—think silver dollars—with a mild banana flavor that favors a swipe of tangy jam over the tra¬ditional drizzle of maple syrup. They taste best when you cook them thoroughly; they are supremely moist, so it’s hard to overdo it.
Ingredients
3 eggs
1 cup old-fashioned rolled oats
1⅓ cups cottage cheese
1 small ripe banana
Oil or butter for greasing the skillet
Favorite jam for serving
1. Put the eggs, oats, cottage cheese, and banana into a blender. Blend until the oats are pulverized, the cottage cheese is blended, and the batter is smooth.
2. Set a skillet over medium heat. Add about a teaspoon of oil and swirl the pan to coat the bottom. Pour about 1 tablespoon of batter into the pan for each pancake, making as many as will fit without crowding. Cook until bub¬bles appear across the surface and the bottom is deeply brown.
3. Use a spatula to flip the pancake and cook until firm to the touch, another 1 to 2 minutes. Serve hot out of the pan with a thin layer of jam.
Instructions
Boost It: To make a quick blueberry syrup, cook 1½ cups fresh or frozen blueberries in a small saucepan over medium heat, stirring regularly, until they give off their juices and are warmed through. Add 1 tablespoon of maple syrup, stir, and serve with the pancakes.
Make Ahead: These pancakes are best the morning you make them, but if you have leftover batter, store it in the fridge for the next day. The batter will be quite thick, so you’ll need the aid of a spoon to spread it in the pan. Alternatively, you can thin the batter with a splash of milk.
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