Almond Butter Protein Pancakes with Caramelized Bananas

Add 1 cup rolled oats to a blender and pulse until they reach a flour-like consistency.

Add 4 scoops protein powder, 1 cup cottage cheese, 4 large eggs, 1/3 cup almond butter, 1/2 cup almond milk, 1 teaspoon vanilla extract, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt to the blender. Blend until smooth, about 30-45 seconds.

Let the batter rest for 5 minutes to thicken slightly.

While the batter rests, peel 4 medium bananas. Slice 2 bananas into 1/2-inch thick rounds for caramelizing. Mash the other 2 bananas in a small bowl.

Fold the mashed bananas into the pancake batter.

Heat a large non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of butter.

Pour 1/4 cup portions of batter onto the heated surface, leaving space between each pancake.

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

Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Transfer to a plate and cover to keep warm.

Repeat with remaining batter, making approximately 18 pancakes.

For the caramelized bananas, wipe the skillet clean and return to medium heat.

Add 2 tablespoons butter to the skillet and melt until it begins to foam.

Add 3 tablespoons brown sugar and stir until it dissolves into the butter, about 1 minute.

Add the sliced bananas in a single layer and cook without stirring for 2 minutes until they begin to caramelize.

Gently flip the banana slices and cook for another 1-2 minutes until golden and soft but not mushy.

Remove from heat and stir in 2 tablespoons of the maple syrup.

To serve, stack 3 pancakes per plate. Top with caramelized bananas, a dollop of Greek yogurt, a sprinkle of toasted almonds, and a drizzle of the remaining maple syrup.