High-Protein Cottage Cheese Pancakes

Ingredients

• 2 cups old-fashioned rolled oats (see Cook’s Note)
• 5 large eggs
• 2 cups 2% cottage cheese
• 2 ripe bananas, broken into chunks
• 6 tablespoons peanut butter powder
• 2 tablespoons maple syrup
• 4 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1 tablespoon pure vanilla extract
• 1/4 cup mini semisweet chocolate chips (see Cook’s Note)
• 2 tablespoons unsalted butter, for the skillet

Directions

1. Grind the oats in a blender, stopping and shaking the carafe as needed for even grinding, until a mostly fine powder. Add the following ingredients in this order: eggs, cottage cheese, bananas, peanut butter powder, maple syrup, baking powder, cinnamon and vanilla. Puree, stopping and stirring as needed, until well blended, about 30 seconds total.
2. Transfer the batter to a bowl and stir in the chocolate chips. Melt about 1 teaspoon of butter in a large nonstick skillet over medium heat and spread it around with a spatula. Ladle 1/4-cup mounds of batter spaced apart in the skillet. Spread the pancakes out with the back of a spoon if too thick. Cook until browned underneath, 3 to 4 minutes, then flip and brown the other side, 3 to 4 minutes. Repeat with the remaining batter and butter, wiping out the skillet with a paper towel after each batch.
3. Storage: If meal prepping, freeze the pancakes in a single layer, then transfer them to a resealable plastic bag; store in the freezer for up to 2 months. Reheat individual pancakes in a microwave or toaster oven.