Banana Pancake with Coconut Syrup Peanut Butter

I came across a Peanut Butter Boy who has this obsession with, surprise! PEANUT BUTTER. I took his Banana Pancake and Maple Peanut Butter Recipe with a few adaptations and didn't skip any of the optional steps. The result: it's obscene but REAL GOOD!! It was such a winner that it "kind of" removed my disgust for the Banana Peanut Butter Omelet on its website...... Plus, I found out "someone's" childhood addiction of runny egg (boiled for exactly 3.5 minutes!) scrambled with jam and peanut butter for breakfast......hmmm......
The recipe makes an awful lots of pancakes. I went ahead with the volume and kept the remaining batter in refrigerator. It should keep good for 7 days. I can't wait to experiment with different toppings for our next servings.

Ingredients:
*Makes 12-15 (3″) pancakes.

Pancakes:
1 cup rolled oats
1 cup cottage cheese with pinch of salt (I used ricotta)
3 eggs
2 bananas, divided

Optional:

Blueberries (I used raspberries)
1/4 cup mini dark-chocolate chips
1/4 cup finely chopped walnuts
Mix the chips and walnuts together in a small bowl

Coconut Syrup Peanut Butter:
1 cup creamy natural peanut butter (I prefer chunky)
1T Coconut syrup (PB Boy uses Maple syrup + 1Tablespoon of sugar)

1. To make pancake batter blend oats, cottage cheese, eggs and 1 banana in a blender until smooth and creamy. Slice remaining banana into thin slices and set aside.

2. To make peanut butter spread, pour coconut syrup and peanut butter into a jar and stir until well mixed.

3. Heat a skillet over medium-high heat with a splash of butter. Place about 1/4 cup of batter in each spot and flatten with the back of a spoon. Place 3 slices of banana in each pancake along with raspberries and optional ingredients. Cook for about 1-2 minutes. Once the top starts to set, flip and cook for an additional minute.

4. Spread peanut butter spread on top. I finished it with a very generous dash of maple syrup. YUM!!

*Storing: The batter will keep in the fridge for about 7 days. When you remove it from the fridge, it will be much thicker due the temperature and oat absorption. Add milk, 2T at a time, to achieve desired batter consistency.