1 c quick-cooking oats

1/2 c fat-free cottage cheese

1 ripe banana

2 eggs

1 tsp baking powder

1 tsp vanilla

1 tsp cinnamon

3 tbs unsweetened vanilla almond milk

1/4 c pecan halves, toasted and roughly chopped

Combine all ingredients, except pecans, in a blender and process until smooth.

Spray a griddle with nonstick oil spray and warm over med-high heat.

Carefully ladle butter onto the griddle to form about twenty 3″ pancakes (about 2 tbs batter per pancake). Sprinkle a few pecan pieces onto each and cook until bubbles form throughout the pancakes, about 30 seconds. Flip and cook until golden brown.

5 servings (4 pancakes per serving) 162 calories per serving