• In a medium-sized bowl, whisk the oats, flour, collagen powder, baking powder, cinnamon, and sea salt.
  1 ½ cups quick oats, ¼ cup collagen powder, 1 tablespoon baking powder, ½ teaspoon sea salt, 1 teaspoon cinnamon, 1 cup whole wheat flour
  
• In a large bowl, mash the bananas and then stir in the milk and eggs.
  2 medium bananas, 1 ½ cups milk, 2 large eggs
  
• Add the dry ingredients and the walnuts and stir just until it comes together. Do not over mix.
  ½ cup chopped walnuts
  
• Heat a small amount of butter in a non-stick frying pan over medium-low heat. Add ¼ cup of the batter to the pan and let the pancake cook for 4-5 minutes, until it appears mostly dry on the sides and a few bubbles form on top. Flip the pancake over and cook it for 2 minutes on the other side. Repeat with the remaining batter, buttering the pan between each pancake.
  Butter or neutral-flavored oil
  
• Serve the banana protein pancakes either on their own or with the caramelized bananas, candied walnuts, and some maple syrup on top.
  Maple syrup
  

To make the optional toppings

• While the pancakes are cooking, make the caramelized bananas and candied walnuts. Heat 1 teaspoon of coconut oil in a small frying pan over medium-high heat. Add the banana slices and let them cook undisturbed for 1 minute. When they are caramelized on one side, remove them from the pan and place them on a piece of parchment paper, caramelized side facing up.
  1 banana, 1 teaspoon coconut oil
  
• In the same pan, add the walnuts, honey, and coconut oil. Bring to a boil and let it continue to boil while stirring frequently until the honey starts to brown. Immediately remove the pan from the heat and spread the walnuts out in a single layer on the parchment paper with the bananas.
  ½ cup walnuts, 2 tablespoons honey, 1 teaspoon coconut oil