There is nothing simpler than cottage cheese pancakes. Today for breakfast -Flourless banana cheesecakes are aromatic and delicious. With banana, corn polenta, and oatmeal, it’s a healthy breakfast that’s perfect for gluten-free cooks.
Ingredients:
- 1 banana;
- 1 egg;
- 200 g dry cottage cheese;
- 2 tablespoons oatmeal;
- 2 tablespoons corn polenta;
- sugar, vanilla extract, salt, vegetable oil.
Step-by-step cooking recipe
Step 1:
Slice a ripe banana. For baking, pancakes and cheesecakes, you can use overripe bananas, those with spots and dark peel. An overripe banana is tasty, but it looks completely unappetizing; it is better to freeze it. Before cooking, peel, chop and put into the dough – the blender will turn it into puree.
Step 2:
Add cottage cheese, 1-2 teaspoons of sugar, a pinch of fine salt, 1/2 teaspoon of vanilla extract. Use fresh and dry cottage cheese to make the dough thicker. Sour cottage cheese is not suitable for cheesecakes, this is the law!
Step 3:
Break a small egg, pour in rolled oats – instant oatmeal.
Step 4:
Add fine corn polenta or corn flour, mix everything well in a blender or beat the dough with an immersion blender. If the dough turns out liquid, you can add a little more cereal or polenta.
Step 5:
Spray a non-stick frying pan with vegetable spray or grease with a drop of refined oil. Spread cheesecakes with a teaspoon. I’ll explain why it’s a teaspoon. The dough is quite liquid, slightly sweet, spreads, so large cheesecakes will be difficult to turn over; a small spoon, a thin spatula and a non-stick frying pan are the key to success!
Step 6:
Fry for a few minutes on one side, when the cheesecakes become golden, turn over and fry on the other side until cooked.
Step 7:
Serve flourless banana cheesecakes warm, top with maple syrup and yogurt. Bon appetit!
