Start by peeling your ripe banana and placing it in a mixing bowl. Mash it really well using a fork or potato masher until it’s mostly smooth with just a few small lumps for texture.

Add the eggs, cottage cheese, and vanilla extract to the mashed banana. Mix everything together until well combined and creamy.

Pro tip: Make sure the banana is fully mashed before adding the other ingredients. This helps the batter mix more evenly and gives you smoother pancakes.

Sprinkle in the rolled oats (or oat flour), baking powder, cinnamon (if using), and a pinch of salt. Stir gently until everything is fully incorporated and you have a thick, spoonable batter.

If you’re using whole rolled oats, let the batter sit for about 3–5 minutes so they can soften slightly.

Pro tip: Don’t overmix here—just stir until you no longer see dry spots. Overmixing can make the pancakes dense instead of fluffy.

Place a non-stick skillet over medium heat and let it warm up for a minute or two. Add a small amount of butter or oil and swirl it around to coat the surface evenly.

You’ll know the pan is ready when a drop of water sizzles lightly on contact.

Pro tip: Keep the heat at medium. Too hot and the pancakes will brown too quickly on the outside while staying undercooked inside.

Scoop about 2–3 tablespoons of batter for each pancake and pour onto the pan. Gently spread it into a round shape if needed.

Cook for about 2–3 minutes on the first side until you see bubbles forming and the edges start to look set. Flip carefully and cook the other side for another 1–2 minutes until golden brown.

Pro tip: Flip only once. Waiting for clear bubbles and slightly firm edges makes flipping much easier and prevents breaking.

Transfer the cooked pancakes to a plate and continue with the remaining batter, adding more butter or oil to the pan as needed. Serve warm with your favorite toppings.

Pro tip: Stack them as you go and cover lightly with foil if cooking in batches to keep them soft and warm.