No. 24East Coast · Breakfast

Oatmeal Banana Cottage Cheese Pancakes

Name: Oatmeal Banana Cottage Cheese Pancakes
Yield: About 20 pancakes
Cuisine: East Coast
Ingredients: 2 cups (180 g) old-fashioned rolled oats; 2 medium ripe bananas; 4 large eggs; 1 cup (250 g) cottage cheese; 4–8 tbsp (60–120 ml) milk or unsweetened almond milk; 4 tsp baking powder; 2 tsp ground cinnamon; 2 tsp vanilla extract; Butter or cooking spray, for the pan; Fresh berries, chocolate chips or a swirl of peanut butter; Fresh fruit, maple syrup, and extra cottage cheese; Berry compote, if you're me

I make these on Monday and my kids eat them all week. Oats, banana, eggs and cottage cheese go straight into the blender, so they're loaded with protein and still taste like pancakes. The only indulgence is the maple syrup, and I'm keeping it.

Weekday & Prep Batch Cook Vegetarian Jump to recipe

A stack of oatmeal pancakes layered with cottage cheese and topped with berry compote — Shot on my phone.No. 24

Serves: About 20 pancakes
Total: 35 min
Hands-on: 35 min
Season: Year-round

Method

Blend everything. Put the oats, bananas, eggs, cottage cheese, 4 tbsp of milk, baking powder, cinnamon and vanilla in a blender. Blend until completely smooth, about 30 seconds. If it's too thick to pour, add more milk a tablespoon at a time.
Heat the pan low. Warm a large nonstick skillet or griddle over medium-low heat and give it a light coat of butter or spray. Low heat matters here: oat batter browns fast and the middle needs time to set.
Cook in batches. Drop the batter in ¼-cup scoops. If you're adding berries or chocolate chips, press them in now. Cook until bubbles appear on top, then flip and cook until golden underneath.
Wipe and repeat. Wipe the pan clean between batches, re-grease, and keep going until the batter is gone. You'll get about 20.
Cool and pack. Let them cool completely on a rack before stacking them in a container for the fridge. Reheat in the toaster or microwave.

From my kitchen

This is a Monday job. One batch, one blender, and breakfast is handled until Friday. My kids eat them all week with fruit.
Nobody can tell there's cottage cheese in them. Blend until it's completely smooth and it disappears into the batter. It's where all the protein comes from.
How I eat mine: topped with a quick berry compote and another spoonful of cottage cheese. For the compote, simmer a couple of cups of berries with a splash of maple syrup until they turn jammy.
Yes, they freeze. Let them cool, then freeze in a single layer on a parchment-lined tray so they don't stick together. Once they're solid, bag them up.
Gluten-free? Use oats labelled certified gluten-free and the whole recipe is.
Ripe bananas, the spotty ones, make them sweeter, so you need less syrup.

A platter of oatmeal pancakes next to fruit salad and bacon on a kitchen counter — Monday's batch. Gone by Friday.

For the kids

Mine eat these all week with fruit. Chocolate chips are a negotiating tool.

To drink

Cold milk for the kids, strong coffee for me.

Richly yours, H

The Saltcraft letter

Liked this one? There's more where it came from.

New recipes, the next travel guide, and what I'm making this week. No ten-paragraph preamble. Unsubscribe whenever; I won't take it personally.

Or subscribe on Substack

Make this next

All recipes

No. 02East Coast

Two East Coast lobster rolls piled with crème fraîche–dressed lobster and topped with caviar, on a plate with potato chips, held over green grass

Black Tie Lobster Rolls with Crème Fraîche & Caviar

If a lobster boil and a caviar service had a baby, this would be it.

45 min · Summer

No. 03Mexican

Mexican-Inspired Shakshuka

Let's get this out of the way: nobody in Mexico calls this shakshuka.

40 min · Year-round

No. 04East Coast

Baked strawberry rhubarb galette with a golden, flaky puff pastry crust

Strawberry Rhubarb Galette with Goat Cheese & Walnuts

Most people look at rhubarb and see an oversized weed.

1 hr · Spring / Summer