Recipe Friday: Barb’s Oatmeal Cottage Cheese Banana Pancakes

My sister, Barb, is visiting with us for a whole week. 😁 I inherited several tubsful of photos and albums from my parents when they moved. My plan has always been to sort through them, scan all the pictures and put them on thumb drives, then bring those and all the pictures to the next family reunion to distribute. They’ve sat, collecting dust for several years.

Barb has been such a blessing! Together, we’ve been sorting and organizing and scanning. (The photo is from mid-progress in our project.) There’s been a considerable amount of sleuthing involved, as we try to figure who is who in many unlabeled pictures. [Note to those who have photos: LABEL while you can, so future generations don’t have to guess.] It’s been interesting to look through photos from the early 1900’s. One album, that my grandmother created, is 100 years old, given to her for Christmas by her father in 1921.

Thank you, Barb! I could never have done this without you!

One day Barb made pancakes for dinner. (I love breakfast for dinner, don’t you?) These were not only delicious, but free of gluten and sugar! The recipe makes a small batch (3-4 pancakes, depending on size), but it doubles (or triples, I suppose) well.

The original recipe is from . I added “Barb’s” to the title because she is the one who made them.

The only substitution when Barb made them was rice milk for the almond. We used quick oats, but they were still organic and gluten-free.


  • 1/2 cup gluten-free old-fashioned rolled oats
  • 1/2 medium banana
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 2 large egg whites (or 1 egg)
  • 1/4 cup fat free (or low-fat) cottage cheese
  • 1-2 tablespoons unsweetened vanilla almond milk

Optional add-ins:

  • Fresh berries, chocolate chips, peanut butter


  1. Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
  2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. 

Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 3-4 pancakes.

Kathy’s Banana Oatmeal Bread


This is the best recipe I’ve found for banana bread. It’s moist and tasty, and the rolled oats give it a delectable chewy texture. It’s flexible enough that you can add nuts if you like (I don’t like), you can go up or down on the spices, and you can add whatever kind of dried fruit you prefer (craisins, chopped dates, dried chopped apricots, etc.; I suppose you could even sub in chocolate chips); and I think you could change the butter to 1/3 cup, and add ¼ cup peanut butter, if that interests you.

Note the larger size loaf pan (9 5/8 x 5 1/2-inch): it really did use the whole pan.


1/2 cup softened butter

3 tablespoons unflavored, unsweetened Greek yogurt

1 cup sucanat (can also use coconut palm sugar, or a combination)

2 eggs

1 teaspoon vanilla extract

1 cup flour

1 1/2 cups rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 1/2 cups mashed bananas (anywhere from 3-5 bananas, depending on size)

1/4 cup milk (I used rice milk)

1/2 cup raisins (add a full cup if you like raisins)


Yield: a 9 5/8″ x 5 1/2″ loaf pan

Cream shortening, yogurt and sucanat. Add eggs and vanilla and beat until fluffy.
Combine dry ingredients and add to first mixture alternately with bananas and milk. Mix well and fold in raisins.
Bake in greased 9 5/8 x 5 1/2-inch loaf pan 50-60 minutes in 350° oven.
Cover for 5 minutes after being removed from oven to keep the moisture in the bread.

Recipe Friday: Old Bananas


I like to add a banana to my smoothie in the morning. Old bananas are good for that, since I have a sweet tooth. (Side note: green bananas are high in prebiotics.) But Sometimes I gather too many old bananas. What to do?

The first recipe that comes to mind came from my sister-in-law. She grew up in Indonesia, and knows SO MUCH about fruit, besides being one of the best cooks I know. She slices the banana/s into a bowl, tosses in a little flour and a little milk, stirs it around, and spoons little piles onto an ungreased skillet. Fry ‘em up a couple of minutes on each side. It’s like candy!! They’re good hot, warm, or cold.

Other recipes I’ve gathered or made up:

Banana Apple Oat Cookie


3                       mashed bananas (ripe)

1/3 cup            applesauce

2 cups             oats

1/4 cup            dairy or non-dairy milk

1/2 cup            raisins (optional)

1 teaspoon     vanilla extract

1 teaspoon     cinnamon


Mix together. Drop by tablespoonfuls onto cookie sheet.
Bake at 350° for 15 – 20 minutes.

Banana Peanut Butter Chocolate Cookies

(Notes: I use egg replacer because I can’t do eggs. If you can, use one egg instead of the egg replacer and water. Also, I used oat flour because I don’t do well with wheat. But use whatever suits you. Same with sweetener. I like to use sucanat.)


1 1/2 teaspoons eggs replacer

1 tablespoon water

2 bananas

3 tablespoons softened butter

4 tablespoons plain, organic peanut butter

1 cup quick oats

1/4 cup oat flour

1/2 teaspoon baking soda

4 tablespoons baking cocoa

2 tablespoons sweetener


Mix together the egg replacer and water, set aside.

Using a fork, mash bananas; mash in butter, then mash in peanut butter.

Stir in oats, flour, baking soda, cocoa, and sweetener. Stir in egg replacer.

Mix well. Spoon about 12 cookies onto a baking sheet. I baked at 450° for 15 minutes, but that was because I was also making meatloaf at the time. 350° is likely fine.

PB&J Oatmeal Cookies


Be sure your bananas are quite ripe, to allow for maximum sweetness.
Idea: put very ripe bananas into the freezer if you need to wait to use them.
These are meant to be eaten right away.
Old-fashioned oats could be substituted, but maybe process them a bit before using.
Feel free to add whatever sounds good to you: raisins or craisins; cinnamon, mini chocolate chips; sweetener; orange zest; coconut; flax seed meal; substitute other nut butters; chopped nuts; fresh fruit or a chocolate kiss instead of the jelly/jam; mashed, cooked pumpkin instead of the banana)


2                            medium, ripe bananas mashed

1 cup                    uncooked, quick oats

2 tablespoons     peanut butter smooth or chunky, as you like

4 teaspoons        jelly or jam, whatever flavor you like


Preheat oven to 350°. Spray a non-stick cookie sheet with cooking spray or use a silpat.
Combine the mashed banana and peanut butter in a medium bowl. Add the oats, mix until thoroughly combined.
Place batter by tablespoons (slightly heaped) on the cookie sheet, making an indent with the back of the spoon. Make 16 cookies.
Bake 15 minutes or until golden. Remove and top each with 1/4 teaspoon jelly.

Warm Banana Mash


1               quite ripe banana

1               tbsp butter (can use coconut oil or cocoa butter)

1 dash (to taste) each of cinnamon, nutmeg, cloves


Heat banana (stovetop or microwave) until warm and tender.
Add butter and spices. Use a fork to mash the banana with the butter and spices until smooth. Enjoy warm.