Buttery, syrupy, all-you-can-eat pancake breakfasts are a tradition in many American homes…especially on the weekends. One of the best parts, in my opinion, about sharing life together with your husband or wife is creating your own family traditions. If you enjoy this healthy recipe for a comfort-food combo, maybe it will become one of your weekend breakfast-table traditions! (You can also freeze these and warm them up for a nutritious to-go breakfast during the week):
Serves two (8 pancakes)
- 3/4 cup old fashioned oats
- 1 banana, mashed
- 1/2 cup cottage cheese
- 1 egg
- 1 teaspoon cinnamon
- Peanut butter for spreading (optional)
- Spray griddle (or pan) with cooking spray and heat to medium.
- Combine all of the ingredients in a mixing bowl and blend until the ingredients are mixed and the batter is smooth.
- Pour batter slowly onto the warm griddle into 8 medium-sized rounds.
- Let the pancakes cook for about 3 minutes until the edges start to harden.
- Flip the pancakes over and let them cook for about 2 more minutes, until the batter is no longer runny.
- Serve and enjoy right away with peanut butter (my favorite) or one of the below toppings.
- Suggestions for toppings: honey, maple syrup, nut butter, banana slices, blueberries, jam, pumpkin pie spice, yogurt
Recipe Source: Peanut Butter Fingers