Fluffy Banana Cottage Cheese Pancakes

Instructions:
Step 1: In a mixing bowl, mash the banana until smooth. Stir in cottage cheese and eggs. Mix well.

Step 2: Add oat flour, baking powder, vanilla, and a pinch of salt. Stir until combined into a thick batter.

Step 3: Heat a nonstick skillet or griddle over medium heat and add a bit of butter or oil.

Step 4: Pour about 1/4 cup of batter for each pancake into the skillet. Cook for 2-3 minutes until bubbles form on top, then flip and cook another 1-2 minutes until golden brown.

Step 5: Serve warm with banana slices, a dollop of Greek yogurt, or a drizzle of maple syrup.

Storage Information:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or on the stovetop. They can also be frozen for up to 2 months and reheated from frozen in a toaster or oven.