- 1 whole banana, plus 1 thinly sliced banana
- 2 tablespoons coconut sugar, divided
- 4 egg yolks
- ½ cup nonfat milk
- 1 cup Daisy Cottage Cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 4 egg whites
- Cooking spray
- Maple syrup, for serving
- Butter, for serving
- Toasted walnuts, for serving
In a mixing bowl, mash the whole banana and 1 tablespoon coconut sugar until mostly smooth. Add egg yolks, milk, and cottage cheese, then whisk to combine. Add flour, baking powder, salt, and cinnamon, then whisk to combine.
In a separate bowl, using a stand or hand mixer, whip egg whites and remaining 1 tablespoon coconut sugar until soft peaks form. Fold in banana-cottage cheese batter just until incorporated.
Heat a large skillet over medium heat. Spray pan with cooking spray, then, working in batches, use an ice cream scoop to portion out batter onto the pan, leaving a few inches between for the pancakes to spread. Top each pancake with 3 to 4 thin banana slices and cook until brown on one side, then carefully flip and continue cooking until the other side is brown. (The pancakes will be tall and fluffy at first, but they will settle.) Repeat with the remaining cooking spray, batter and banana slices.
Serve pancakes with maple syrup, butter and walnuts.