Banana Walnut Protein Pancakes

In a large bowl, mash 2 medium ripe bananas with a fork until smooth with just a few small chunks remaining.

Add 2 large eggs and 2 large egg whites to the mashed bananas and whisk until well combined.

In a separate bowl, mix 1/2 cup vanilla protein powder, 1/2 cup oat flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.

Stir in 1/4 cup unsweetened almond milk to achieve a pourable but still thick batter consistency. If the batter seems too thick, add a bit more almond milk, 1 tablespoon at a time.

Roughly chop 1/3 cup walnuts, reserving 2 tablespoons for garnish, and fold the rest into the batter.

Heat a non-stick skillet or griddle over medium heat and add 1/2 tablespoon coconut oil.

Pour 1/4 cup portions of batter onto the heated surface, cooking 2-3 pancakes at a time depending on your pan size.

Cook pancakes for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.

Repeat with remaining batter, adding more coconut oil to the pan as needed.

In a small bowl, mix 1/2 cup Greek yogurt with 1 tablespoon maple syrup for a protein-rich topping.

Serve pancakes warm, topped with the maple-yogurt mixture, remaining chopped walnuts, and a drizzle of the remaining 1 tablespoon maple syrup.