Recipe of the Month: Spinach Cottage Cheese Banana Pancakes

Recipe of the Month: Spinach Cottage Cheese Banana Pancakes

 If you have finicky eaters, this is a good way to get some greens into their diet, and the cottage cheese is a great added protein boost. The spinach and cottage cheese blend right into the batter so that they aren’t noticeable, and the bananas add a nice sweetness to the pancake. Serve these in March and declare them in honor of St. Patrick’s Day.

Here’s what you need:

1 cup old-fashioned oats

2 small bananas

A handful of spinach (about ½ cup loosely packed)

½ cup cottage cheese

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon cinnamon

1 egg

Optional toppings: honey, maple syrup, peanut butter, fruit

Here’s what you do:

1. Take all ingredients and place in your blender until everything is smooth and the spinach is no longer visible and the batter is light green. I put my blender on “smoothie mode” and blended for about 45 seconds.

2. Heat a nonstick griddle to medium-low and coat with butter. Fry pancakes on the griddle until the edges start to brown.

3. Serve warm as you prefer your pancakes — we like ours with honey drizzled on top.

About the author

Melissa Koski Carney (known as @koskim on social media) is an Ohio transplant from New York. A 30-something mom of three, she recently moved with her family from their downtown apartment to a nearly 100-year-old home in a suburb of Cleveland, Ohio. She works full-time as a marketing communications professional. When she’s not working, blogging, or chasing after her three kids (all ages 5 and under), she enjoys running, baking and reading; as well as hanging out with the other women she has met through her Ladies Craft Beer Society. She blogs regularly at I Crashed The Web.

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