• Place the oats in a blender or food processor until they have a fine flour-like consistency.
• In a bowl, mash the banana until smooth.
• Crack the eggs into the bowl with the mashed banana and whisk together until well combined.
• Add the oat flour to the banana and egg mixture and stir until all the ingredients are well incorporated.
• Heat a pan over medium heat and pour about 1/4 cup of the pancake batter onto the heated pan. Cook until bubbles form on the surface.
• Flip the pancake and cook for another minute or until golden brown.
• Repeat with the remaining batter.
• Serve the oatmeal pancakes with toppings of your choice, such as nut butter, pumpkin seeds, or a drizzle of honey.

Recipe Tips and Variations:

• Add a pinch of cinnamon, peanut butter, vanilla extract, or ingredients like cacao nibs or chopped nuts for added flavor and texture.
• Allowing the batter to rest for 10-15 minutes before cooking can help the oats soften and absorb more moisture, resulting in better consistency.
• For those who don't use eggs, mix 1 tbsp of chia seeds with 3 tbsp of water for each egg. Let the mixture sit for a few minutes until it thickens and becomes gel-like. This mixture acts as a binder and provides some moisture too.