Cinnamon Cottage Cheese Oat Pancakes with Pecans

Steps

1. Toast the pecans in a dry large skillet over medium heat for 3 to 4 minutes, stirring, until fragrant; tip them into a bowl and set aside.
2. Pulse the oats in a blender or food processor until they form a coarse flour.
3. In a large bowl, whisk the cottage cheese, eggs, milk and vanilla until mostly smooth.
4. Stir the oat flour, baking powder and salt into the cottage cheese mixture, then fold in the cinnamon and half of the toasted pecans. Let the batter rest 5 minutes to thicken.
5. Heat the same skillet over medium-low heat and melt about a quarter of the butter, swirling to coat.
6. Scoop about 1/4 cup of batter per pancake into the skillet and cook 2 to 3 minutes, until bubbles form and the edges look set; flip and cook 2 minutes more, until golden and cooked through in the center (160°F / 71°C).
7. Repeat with the rest of the batter, melting another quarter of the butter before each batch so all the butter is used.
8. Serve the pancakes topped with the banana slices and the remaining half of the toasted pecans, then drizzle with the maple syrup.