Sep 072013
 

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

A bit of a long title, I know, but I just felt that every one of these ingredients needed to get a mention. Especially cottage cheese…I love cottage cheese! It’s low in fat, high in protein and full of healthy vitamins and minerals. And best of all, it’s delicious!

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

I’ve always wanted to try out cottage cheese pancakes, and when I found a recipe that included oats and bananas, I knew it would be a perfect recipe for Arik. We ate these mini pancakes topped with maple syrup, strawberries, and blueberries. Since it was only the two of us eating, some were left over, which Arik ate as an afternoon snack with no syrup or anything. I’m thinking these would be great to pre-make, freeze and then pop in the toaster in the mornings.

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

Once you pour the batter in the pan, you can add blueberries, chocolate chips, etc. to the pancakes. If you want to make mini pancakes as well, an easy way to do it, is to fill an empty squeeze bottle with the batter and then use that to portion out small amounts. I’ve made these both as minis, and regular sized pancakes, and Arik could have cared less what size they were, so I think from now on I will save some time and just use a tablespoon to plop some batter in the pan. 🙂 If you guys are needing some more breakfast ideas for your little ones come check out my Pinterest Board, Breakfast for Kids to gather some inspiration! 🙂

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

5.0 from 3 reviews
Mini Oatmeal Cottage Cheese Banana Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 1 cup/80g old-fashioned or quick cooking oats
  • 1 banana
  • 1 cup/200g cottage cheese
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • butter for cooking
Instructions
  1. Combine all ingredients in a blender and blend until batter is quite runny.
  2. Lightly coat a nonstick skillet or griddle with butter and heat over medium low heat.
  3. Drop about a tablespoon of batter onto skillet and cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more butter and remaining batter.
Notes
*An easy way to make mini pancakes is to fill the batter into an empty squeeze bottle and use it to drop small amounts of batter onto the skillet.
*Once the batter is on the skillet you can drop blueberries, chocolate chips, etc. onto the pancake.
 
 Recipe adapted from Ambitious Kitchen.
 Posted by at 10:35
Jan 042013
 

Blueberry-Lemon Whole Wheat Pancakes

I hope everyone had a fun and safe New Year’s Eve!! We had a very exciting evening with some fondue, a glass of champagne at midnight and going to bed at 12:05.  Ahh, the crazy life of parents. 🙂

Blueberry-Lemon Whole Wheat Pancakes

And to start the new year off right we had these pancakes for breakfast the next day. If they are any sign of what is to come in 2013, it is definitely going to be a good year. Arik ended up devouring 3 little monster pancakes all by himself. It was a great start to the day and the year. Happy New Year!!

Blueberry-Lemon Whole Wheat Pancakes

Some not-so-cute monster pancakes 🙂

 Blueberry-Lemon Whole Wheat Pancakes

Blueberry-Lemon Whole Wheat Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1⅓ cups whole wheat flour, or regular if you prefer
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (optional)
  • 2 tablespoons butter, melted plus some for cooking
  • 1 large egg
  • 1 cup buttermilk, or milk
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Zest of 1 organic lemon
  • 1 cup fresh or frozen unthawed blueberries
  • Maple syrup, honey, or butter for topping
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the melted butter, egg, buttermilk, honey, lemon juice, and lemon zest.
  3. Whisk the dry ingredients into the wet ingredients until just combined.
  4. Heat a large pan or griddle over medium heat and grease with butter.
  5. Pour about 1 heaping tablespoon of the batter in to the pan and top with 3 or 4 blueberries.
  6. Cook the pancake for about 2 minutes or until the top starts to form bubbles and the bottom is lightly browned, then flip and cook for 2 minutes more.
  7. Serve plain or topped with butter, maple syrup or honey.
Notes
*The pancakes can also be made with all-purpose flour and regular milk if you prefer.

Adapted from the Weelicious Cookbook

 Posted by at 13:22