Place the egg and cottage cheese in a high-speed blender and blitz until smooth.
Add the flour, baking powder, cinnamon and salt, and mix well.
Cut bananas into quarters. Heat a pan with the coconut oil over medium-high heat.
Dip banana through the batter and fry it in the pan for about 2 minutes on each side until golden brown.
Garnish the banana pancakes with some toasted coconut.
Serve immediately or keep in the fridge until required.