High-Protein Pancakes

In a mixing bowl, mash the ripe bananas until smooth.

Add the egg whites, milk, vanilla extract, and cinnamon to the mashed bananas, and whisk together until well combined.

In a separate bowl, blend the rolled oats until they reach a flour-like consistency.

Combine the oat flour with baking powder in the bowl with the banana mixture, and stir until just combined. Avoid over-mixing.

Heat a non-stick skillet over medium heat and lightly coat with cooking spray or oil.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Repeat until all batter is used, keeping cooked pancakes warm in a low oven if desired.