Step 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.

Step 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.

Step 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.