• 4 bananas
  • 1/3 cup (75g) cottage cheese
  • 2 tbsp. flour
  • 1 egg
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1 tbsp. coconut oil
  • ¼ cup (15g) coconut, toasted
  • 4 tsp. maple syrup


Please the egg and cottage cheese in a high-speed blender and blitz until smooth. Then add the flour, baking powder, cinnamon and salt, and mix well.

Peel the bananas and cut them in quarters. Heat a pan with the coconut oil over medium-high heat. 

Dip banana through the batter and fry it in the pan for about 2 minutes on each side until golden brown.

Garnish the banana pancakes with some toasted coconut and maple syrup. Serve immediately or keep in the fridge until required. 


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