1. To blender add: cottage cheese, oats, eggs, baking powder, hemp seeds and vanilla extract. Blend until combined.
2. Heat large nonstick skillet or griddle over medium-low heat and spray with cooking spray. Drop batter by 2- tablespoon scoops onto skillet. Cook 2-3 minutes; until air bubbles appear on top. Turn and cook additional minute or until golden brown.
3. Heat small skillet over medium- high heat. Add butter and honey. Stir to combine. Add bananas and fry 2 minutes on each side or until light brown and caramelized.
4. Serve pancakes with honey glazed bananas. Top with dollop of lemon yogurt. Sprinkle with lemon zest.
- 9 g Fat
- 3.5 g Saturated Fat
- 175 mg Cholesterol
- 237 mg Sodium
- 45 g Total Carbohydrates
- 4 g Fiber
- 23 g Sugars
- 16.5 g Protein
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Nutritional Information
- 9 g Fat
- 3.5 g Saturated Fat
- 175 mg Cholesterol
- 237 mg Sodium
- 45 g Total Carbohydrates
- 4 g Fiber
- 23 g Sugars
- 16.5 g Protein
Directions
1. To blender add: cottage cheese, oats, eggs, baking powder, hemp seeds and vanilla extract. Blend until combined.
2. Heat large nonstick skillet or griddle over medium-low heat and spray with cooking spray. Drop batter by 2- tablespoon scoops onto skillet. Cook 2-3 minutes; until air bubbles appear on top. Turn and cook additional minute or until golden brown.
3. Heat small skillet over medium- high heat. Add butter and honey. Stir to combine. Add bananas and fry 2 minutes on each side or until light brown and caramelized.
4. Serve pancakes with honey glazed bananas. Top with dollop of lemon yogurt. Sprinkle with lemon zest.