Banana-Protein Pancakes with Warm Blueberry Compote

Prepare the Blueberry Compote: In a small saucepan over medium heat, combine 1.5 cups fresh blueberries, 1.5 tablespoons maple syrup, and the juice and zest of 1 lemon. Stir frequently, pressing some blueberries with the back of a spoon to release their juices.

Simmer the compote for 8-10 minutes until the liquid has reduced by half and thickened into a syrupy consistency. Remove from heat and set aside to keep warm.

Make the Oat Flour: Place 1 cup rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

Prepare the Pancake Batter: To the blender with the oat flour, add 2 peeled bananas, 70 grams vanilla whey protein powder, 2 large eggs, 0.66 cup cottage cheese, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon baking powder.

Blend the mixture on medium speed for 30-45 seconds until completely smooth. Let the batter rest for 2-3 minutes to allow the oats to hydrate, which ensures a fluffier texture.

Toast the Walnuts: Place 0.33 cup raw walnuts in a small dry skillet over medium heat. Toast for 3-4 minutes, tossing frequently, until fragrant and slightly golden. Roughly chop the toasted walnuts and set aside.

Cook the Pancakes: Heat a large non-stick griddle or skillet over medium-low heat and lightly coat with a small amount of neutral oil. Pour roughly 1/4 cup of batter per pancake onto the hot surface.

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

Assemble the Dish: Plate the pancakes in stacks of three or four. Top each serving with 0.25 cup plain Greek yogurt.

Drizzle the warm blueberry compote over the yogurt and pancakes, ensuring even distribution of the fruit reduction. Finish by sprinkling the chopped toasted walnuts and the remaining 1 tablespoon of maple syrup over the top.