Ingredients
Pancake
- 2 bananas
- 2 eggs
- 1.5 ounces (40 grams / approx. 1/3 cup) rice flour
- 1.5 ounces (40 grams / approx. 1/4 cup) milk
- 0.5 ounces (10 grams / approx. 2 teaspoons) cocoa powder
- 1 tablespoon vegetable oil
- 0.5 teaspoon baking powder
Cream
- 9 ounces (250 grams / approx. 1 cup) cottage cheese (5% fat)
- 1.5 ounces (50 grams / approx. 3.5 tablespoons) natural yogurt
- 1 tablespoon honey
Equipment
- Fork
A fork is perfect for mashing the bananas to the right consistency. For best results, ensure the bananas are ripe.
- Mixing Bowl
A medium-sized mixing bowl is ideal to combine the banana, eggs, rice flour, cocoa powder, milk, baking powder, and vegetable oil. Make sure the bowl is large enough to avoid spills.
- Non-stick Pan
A non-stick pan is essential for cooking the pancakes evenly without sticking. Use medium heat for the best results.
- Blender
A blender will help achieve a smooth and creamy texture for the cream. If you don’t have a blender, a food processor will work as well.
- Spatula
A spatula makes flipping the pancakes a breeze. Opt for a heat-resistant one to avoid any mishaps.
Instructions
Step 1
Pancake Preparation
Step 2
Cooking Pancakes
Step 3
Cream Preparation
Step 4
Assembling Pancakes
Servings
Once you’ve whipped up your delicious banana pancakes, it’s time to think about serving them in the most mouth-watering way possible 🍽️.
**Top them with fresh berries**: Strawberries, blueberries, or raspberries add a burst of freshness and color, making your plate look Instagram-ready 📸.
**Drizzle with maple syrup or honey**: A light drizzle will add sweetness and a touch of elegance. For an extra treat, add a sprinkle of powdered sugar 🍯.
**Serve with additional cream on the side**: If you've made extra cottage cheese cream, serve it in a small bowl so everyone can add more to their liking 🥣.
**Incorporate nuts and seeds**: Toasted almonds, walnuts, or chia seeds can add a delightful crunch and a nutritional boost. Simply sprinkle them on top 🌰.
**Pair with a hot beverage**: Whether you prefer coffee, tea, or a hot chocolate, pairing your pancakes with a warm drink can elevate your breakfast experience ☕.
Variations
Don't worry if you have dietary restrictions; we’ve got you covered. Here are some tips to make this recipe both gluten-free and vegan-friendly ✨.
Gluten-Free Variation 🌾: Simply substitute the rice flour with a gluten-free flour blend of your choice. Ensure the baking powder is also gluten-free to avoid any surprises.
Vegan Variation 🌱: Replace the eggs with flax eggs (1 tablespoon ground flax seeds mixed with 3 tablespoons water per egg) or a commercial egg replacer. Use almond milk or another plant-based milk instead of cows' milk. Opt for a vegan yogurt and sweetener to complete the cream.
Faq
- Do I need to use ripe bananas?
Yes, ripe bananas are easier to mash and provide the necessary sweetness for the pancakes.
- Can I make the batter ahead of time?
It's best to cook the pancakes immediately after mixing the batter, but you can prepare the cream and refrigerate it until you're ready to use it.
- What if my pancakes stick to the pan?
Ensure your pan is non-stick and preheated on medium heat. If needed, you can use a small amount of oil or cooking spray.
- Can I add chocolate chips or nuts to the batter?
Absolutely! Feel free to mix in some chocolate chips, nuts, or even dried fruits for added texture and flavor.
- How do I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat in the microwave or toaster before serving.
- Can I double this recipe?
Yes, this recipe can easily be doubled or tripled. Just make sure you adjust the size of your mixing bowls and pans accordingly.
