Pulse the oats in a food processor or blender until ground into a flour-like consistency.

Add the bananas and eggs - pulsing again until well blended.

Heat a skillet or griddle to med-low heat. Lightly grease it with cooking oil or butter.

Add 2 tbsp of the pancake batter for each pancake to the skillet. Don’t over-crowd.

Cook for 2-3 minutes on each side or until golden brown. You know it is time to flip the pancakes when the top of the uncooked batter is full of bubbles. Flip and cook until the second side is also golden brown.

Remove and immediately top with a pat of butter - allowing it to melt into the pancakes while you finish cooking the remainder of the batter.