Banana Bread Pancakes

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)


  1. Spray griddle (or pan) with cooking spray and heat to medium.
  2. Combine all of the ingredients in a mixing bowl and blend until the ingredients are mixed and the batter is smooth.
  3. Pour batter slowly onto the warm griddle into 8 medium-sized rounds.
  4. Let the pancakes cook for about 3 minutes until the edges start to harden.
  5. Flip the pancakes over and let them cook for about 2 more minutes, until the batter is no longer runny.
  6. Serve and enjoy right away with peanut butter (my favorite) or one of the below toppings.
  7. Suggestions for toppings: honey, maple syrup, nut butter, banana slices, blueberries, jam, pumpkin pie spice, yogurt

Recipe Source: Peanut Butter Fingers


With a BA in Public Communication and certificate from the Denver Publishing Institute, Shannon has worked in book publishing and ministry. She currently stays home with her son and writes when she has the time. She is grateful for her small group, coffee, the Bible and living by the lake, and she enjoys laughing with her husband and son, finding good taquerias (and then eating there), reading historical fiction, and being outside. An amusing marriage tidbit: while she and her husband enjoy doing many of the same things, like watching 24, they walk at very different paces, which they find both funny and annoying. She lives on Chicago's north side.

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