• Mash the banana
• Start by peeling the banana and placing it in a medium-sized mixing bowl. Use a fork to mash it thoroughly until it becomes smooth with minimal lumps. A well-mashed banana ensures even sweetness and texture throughout the batter.

Mix wet ingredients

• To the mashed banana, add the cottage cheese, eggs, and vanilla extract. Stir the mixture with a whisk or fork until all the ingredients are fully incorporated. The batter will look slightly lumpy because of the cottage cheese, this is totally fine and adds texture to the finished pancakes.

Add dry ingredients

• Gradually sift or sprinkle in the flour while mixing to avoid clumps. Stir until the flour is just combined and the batter is smooth. Be careful not to overmix, as this can make the pancakes dense. The consistency should be thicker than traditional pancake batter but still pourable.

Preheat and grease the pan

• Place a non-stick skillet or griddle over medium heat and let it preheat for 2–3 minutes. Lightly grease it with butter, avocado oil, or a neutral oil of your choice. This step helps achieve a beautiful golden-brown exterior on the pancakes and prevents sticking.

Portion and cook pancakes

• Using a 2–3 tablespoon scoop or a small ladle, pour batter onto the hot pan for each pancake. Cook 2–3 pancakes at a time, depending on the size of your pan. Allow them to cook undisturbed for 2–3 minutes, or until the edges look set and small bubbles begin to appear on the surface.

Flip and finish cooking

• Gently flip each pancake with a spatula and cook for another 2–3 minutes on the second side. The pancakes should be golden brown and cooked through, with a slightly crisp exterior and a soft, fluffy center.

Serve and enjoy

• Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve warm with your favorite toppings—fresh berries, sliced banana, a drizzle of maple syrup, or even a dollop of Greek yogurt are all delicious options.