Whole Wheat Buttermilk Pancakes with Banana Cream
Submitted by traci
Whole wheat buttermilk pancakes with strawberries, egg whites, and cottage cheese, topped with mashed banana cinnamon cream. A healthier high-protein breakfast that doesn’t sacrifice flavor.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThese aren’t your standard buttermilk pancakes. Egg whites replace whole eggs, cottage cheese sneaks in for protein and moisture, and whole wheat flour combines with all-purpose to bump up the fiber without turning the pancakes into hockey pucks. The result is a stack that’s lighter and significantly more nutritious than the classic Sunday breakfast.
The cottage cheese is the genius move that makes this work. Its mild flavor disappears into the batter while its protein and moisture content keep the pancakes tender and substantial. Skipping it produces drier, denser pancakes that feel more diet-food than weekend brunch.
The banana cream topping (mashed banana stirred with sour cream or yogurt, brown sugar, and cinnamon) is the move that elevates this from healthy-eating concession to genuine breakfast indulgence. The cool tangy cream contrasts beautifully against the warm pancakes, and the bananas add natural sweetness that lets you go light on the maple syrup. Pair with fresh strawberries, crispy bacon, or scrambled eggs for a complete breakfast.
Kitchen Tips
- Spread the batter well in the pan after dropping. This batter is thicker than standard and won’t spread on its own; uneven batter means uneven cooking.
- Wait for bubbles to break before flipping. Premature flipping produces gummy centers.
- Use 50/50 whole wheat and all-purpose as written. All whole wheat makes the pancakes too dense.
- Make the banana cream just before serving. The bananas brown if it sits too long.
Variations
- Swap strawberries for blueberries, chopped peaches, or any seasonal fruit.
- Add ¼ teaspoon of cinnamon to the dry ingredients for warmer flavor.
- Use Greek yogurt instead of sour cream in the topping for a tangier, higher-protein version.
Ingredients
Directions
- In large bowl, combine flours, baking powder, baking soda, and sugar. Set aside.
In medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla. Add to flour mixture, stirring just until moist. Gently stir in fruit.
Spray large skillet with non-stick spray and heat over medium. Spoon dollops of batter into skillet and spread well with spoon (otherwise it will not cook thoroughly). Cook until bubbles break, then flip and cook until lightly browned.
Serve with maple syrup and banana cream topping.
Comments
