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Stuffed Banana Oat Pancakes

servings: 3
Stuffed Banana Oat Pancakes

prep time


total time





Stuffed Banana Oat Pancakes

servings: 3


  • 1 1/2 cups Hood No Salt Added Low Fat Cottage Cheese
  • 3 Tbsp. sugar (or sweetener of your choice)
  • 2 tsp. pure vanilla extract, divided
  • 2 cups 1-minute oats, uncooked (use certified gluten-free, if necessary)
  • 1 cup Hood 1% Lowfat Milk
  • 1/2 tsp. ground cinnamon
  • 1 Tbsp. honey or maple syrup
  • 1/4 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 large egg
  • 3 medium bananas



To make filling, combine cottage cheese, sugar, and 1 teaspoon vanilla extract in a large blender or food processor. Blend for one minute or until smooth. Remove the mixture from the blender and set aside in a bowl.

Place the oats, milk, cinnamon, honey, the remaining 1 teaspoon vanilla extract, salt, baking powder and egg in the blender or food processor. Blend until smooth, about 45 seconds. 

Coat a griddle or large skillet with cooking spray and heat to medium high heat. For each of the 12 pancakes, pour a scant ¼ cup of batter onto griddle and spread to form a 4-inch round. Cook until bubbles appear on the surface, about 4 minutes. Turn pancakes over with a spatula and cook 2 to 4 minutes longer to brown the other side.  Repeat with remaining batter. 

For each serving, place 2 heaping tablespoons of filling on one pancake. Repeat two more times, ending with a pancake on top.  Top each serving with one sliced banana. 

Preparation tip: Make the filling and the pancakes ahead of time and store in refrigerator for up to three days.  To serve, warm pancakes slightly first. 

Per Serving: Calories: 503, Carbohydrate: 86 grams, Fiber: 8 grams, Protein: 27 grams, Fat: 7 grams, Saturated fat: 2 grams, Cholesterol: 79 milligrams, Sodium: 704 milligrams, Calcium: 340 milligrams.


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