I only put about half of the maple/peanut/yogurt sauce on top of the pancakes for their photo shoot. I didn’t want to drown the pancakes and not let you see how awesome they look when they’re cooked to golden brown perfection.
In a small bowl, whisk together maple syrup, 1 tbsp PB2, 1 tbsp almond milk and yogurt. Set aside.
In a food processor or Nutribullet, mill the oats until they form a fine powder.
In a medium bowl, combine oats, protein powder, 2 tbsp PB2, baking powder and cinnamon. Mix in mashed bananas, egg white and 1 tbsp almond milk.
Heat a large skillet or griddle over medium-low heat and spray with non-stick cooking spray. Spoon pancake mixture onto griddle to form 3 medium sized pancakes. Cook until the top begins to bubble, then flip and cook through.