American-style banana protein pancakes
- Total Time
Banana(s)1 medium, very ripe (75g peeled weight)
Reduced Fat Natural Cottage Cheese100 g
Egg, whole, raw2 large, raw
Porridge oats50 g
Baking powder1 teaspoons, level
Ground Cinnamon½ teaspoons, level
Calorie controlled cooking spray4 spray(s)
Blueberries2 portion(s), medium, to serve
Maple Syrup4 teaspoons, to serve
0% fat natural Greek yogurt2 pot(s), small, to serve
- Put the bananas, cottage cheese, eggs, oats, baking powder, cinnamon and a pinch of salt into a food processor or blender with 1 tbsp water and blitz until smooth.
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Mist a nonstick frying pan with cooking spray and put over a medium-low heat. Spoon half the batter into the pan to make 3 pancakes and cook for 2-3 minutes, until bubbles start to appear on the surface and the edges are golden. Flip and cook for a further 2 minutes or until just set. Transfer to a baking sheet then repeat with the remaining batter to make the second batch of pancakes.
- Bake the pancakes in the preheated oven for 10 minutes, until cooked through.
- Serve the pancakes topped with the fruit, maple syrup and yogurt.