Vegan Banana Cottage Cheese Pancakes are a delicious breakfast. They are made with vegan cottage cheese and other plant-based components and are safe for this diet. These pancakes contain vegan cottage cheese, plant milk, bananas, coconut oil, baking powder, and oat flour. All of these components are very simple and easily available. This recipe is flexible; you can effortlessly modify these pancakes. Add the choice of vegan milk, vegan flour, or add extra agave to add more sweet taste. We can simply have these Vegan Banana Cottage Cheese Pancakes for breakfast or brunch. Serve these pancakes with nut butter, fresh fruits, or maple syrup for the classic combination. This vegan recipe is perfect for people with dairy allergies as well.
STATS:
- No of calories: 220 kcal
- Preparation duration: Ten minutes
- Cook duration: Fifteen mints.
- Total duration: 25 mints.
- Cuisine: North American
- Course: Breakfast, Brunch
- Diet: Vegan
- Serving: 2–3 pancakes
EQUIPMENT:
- Mixing bowl
- Blender
- Non-stick pan
- Whisk
- Spatula
- Measuring cups and spoons
INGREDIENTS:
- 1 medium ripe banana
- ½ cup vegan cottage cheese
- ¼ cup vegan milk
- ½ cup oat flour
- 1 tsp. baking powder
- ½ tsp. vanilla extract
- Salt
- Coconut oil or vegan butter
INGREDIENT NOTES:
RIPE BANANAS:
- Use the ripe bananas to provide the natural sweet taste and moisture content in the pancakes.
VEGAN COTTAGE CHEESE:
- Vegan cottage cheese is used to prepare these pancakes. It makes them creamy and makes them creamy. This vegan cottage cheese is prepared by blending tofu with lemon juice.
OAT FLOUR:
- Use the oat flour to make the soft and light texture of these pancakes. You can also use the almond or other nut & seed flour to make the batter.
PLANT MILK:
- Plant milk is added to adjust the consistency of this batter. Use the almond, coconut, or soy milk for this purpose.
INSTRUCTIONS:
- We mash the banana in the dish till it gets smooth.
- Add the cottage cheese and plant milk to it.
- Mix these components till it gets creamy.
- Add the oat flour, vanilla essence, baking powder, & salt till we form the thick batter.
- Add some extra milk to thin the batter of these pancakes if essential.
- Now, warm the pan on a moderate flame.
- Apply the coconut oil in the pan lightly.
- Add ¼ cup of batter for one pancake in the pan.
- Now cook them for 2-3 minutes till bobble forms.
- Then change the side and cook for another two minutes till golden.
- Now make all the pancakes with the batter.
- Serve warm with berries or maple syrup.
SERVING SUGGESTIONS:
FRUITS:
- Fresh berries
- Sliced bananas
- Fruit compote
NUTS & SEEDS:
- Chopped nuts
- Chia seeds
- Nut butter
SWEETENERS & TOPPINGS:
- Maple syrup
- Vegan chocolate chips
- Coconut sugar
DAIRY ALTERNATIVE:
- Coconut yogurt
- Almond yogurt
- Soy yogurt
TIPS:
- Make use of ripe bananas to add a sweet taste naturally to these pancakes.
- We can’t overmix the batter, or the pancakes become dense.
- Put the pancakes in the warm oven to keep them hot.
STORAGE INFORMATION:
FRIDGE:
- Put these pancakes in the covered container and store them for two days.
FREEZER:
- Put the parchment in between the pancakes and add them to the covered vessel, and freeze for one month.
FAQs:
Can I make use of traditional flour to make these pancakes?
- Yes, use the regular flour instead, but oat flour helps to keep these pancakes light and gluten-free.
Will we make them sweeter?
- Yes, add some agave or coconut sugar to the batter to make these sweeter pancakes.
Can we utilize regular tofu instead?
- Yes, silken tofu serves as the best substitute for vegan cottage cheese. It also provides the same creaminess.
NUTRITIONAL INFORMATION:
Calories: 220 kcal
Net carbs: 28 g
Sodium: 150 mg
Total carbs: 32 g
Fiber: 4 g
Protein: 8 g
Potassium: 450 mg
Calcium: 150 mg
Vitamin A: 50 IU
Iron: 1.2 mg
