Prep: 5 mins

Cooking: 10 mins

What you need.

½ cup (40g) rolled oats

½ banana

½ tsp. vanilla extract

1 tsp. baking powder

½ tsp. ground cinnamon

1 egg

6 tbsp. cottage cheese

1 tsp. olive oil

What you need to do.

Place all the ingredients, except for the olive oil, into a blender and blend to form a completely smooth pancake batter.

Heat the olive oil in a non-stick skillet over a medium-low heat. Cook the pancakes, allowing 4 tablespoons of the pancake batter for each pancake. Cook until bubbles appear on top of the pancake, then flip the pancakes over and cook until golden brown on the second side.

This recipe makes 4 pancakes.

Serving suggestion: cashew butter, raspberries, maple syrup

NOTE: Toppings not included in nutritional breakdown.