Fluffy Banana Cottage Cheese Pancakes

1 cup rolled oats
½ cup cottage cheese, use low-fat, if preferred
1 large ripe banana
1 tsp. vanilla extract
½ tsp. baking powder
Pinch of salt
1 - 2 tbsp. milk, optional, use to adjust the consistency of the batter if it feels too thick

Using a blender, food processor or spice grinder, grind the rolled oats into a fine flour; if grinding tools are not available, use quick-cooking oats instead.
Peel and mash the ripe banana thoroughly for smooth integration into the batter.
In a mixing bowl, using a hand mixer or whisk, blend the cottage cheese, mashed banana, egg and vanilla extract.
Add the ground oats, baking powder and pinch of salt to the wet mixture; stir gently until just combined.
If the batter feels too thick, stir in 1 to 2 tablespoons milk to achieve the desired consistency.
Heat a non-stick skillet, over medium heat, and lightly grease the skillet with butter or cooking spray.
Scoop about ¼ cup of batter onto the skillet, for each pancake, spreading slightly if needed.
Cook for 2 to 3 minutes, per side, or until golden brown and cooked through.
Flip carefully, as the pancakes may be delicate.
Stack the pancakes and serve warm with toppings of your choice - such as fresh fruit, maple syrup, Greek yogurt or a sprinkle of confectioners' sugar.

Use ripe bananas: overripe bananas are sweeter and easier to mash, ensuring maximum flavor.

Don’t over mix the batter: stop stirring once the ingredients are just combined to keep the pancakes light and fluffy.

Grind oats finely: a finer oat flour creates a smoother batter and prevents grainy textures.

Cook slowly: lower heat ensures the pancakes cook evenly without burning on the outside.