Banana Walnut Protein Pancakes with Maple Syrup

Peel 1 medium banana and place in a medium mixing bowl. Mash thoroughly with a fork until smooth with minimal lumps.

Crack 2 large eggs into the bowl with the mashed banana and whisk together until well combined.

Add 30 g vanilla protein powder, 1/4 cup rolled oats, 1/2 tsp baking powder, and 1/4 tsp ground cinnamon to the bowl. Stir with a spoon until a thick, smooth batter forms with no dry pockets remaining.

Roughly chop 2 tbsp walnuts into small pieces and fold half of them into the batter, reserving the rest for topping.

Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray.

Once the pan is hot, pour about 1/4 cup of batter per pancake onto the skillet. You should be able to make 3-4 pancakes total.

Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

Carefully flip each pancake with a spatula and cook for another 2-3 minutes until golden brown and cooked through.

Transfer cooked pancakes to a plate and repeat with remaining batter, adding more cooking spray as needed.

Stack the finished pancakes on a serving plate, drizzle with 2 tbsp pure maple syrup, and sprinkle with the reserved chopped walnuts.