Start by peeling your ripe bananas and placing them in a mixing bowl. Use a fork to mash them until smooth, which should take about 1-2 minutes. Then, transfer the mashed bananas to a blender, and add in the eggs and rolled oats. Blend the mixture on medium speed for about 30-45 seconds until you achieve a smooth pancake batter consistency.

Allow the Banana and Oats Pancakes batter to sit for 3-5 minutes. This resting period is crucial as it enables the oats to absorb some moisture, resulting in fluffier pancakes.

Heat a non-stick skillet or griddle over low to medium heat. Once the skillet is warm, pour a small amount of batter, roughly 1/4 cup, onto the skillet to form each pancake. Cook the pancakes for about 2-3 minutes, or until the edges start to look golden and small bubbles form on the surface.

Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side until golden brown. If they seem to be browning too quickly, lower the heat.

Once the pancakes are cooked to perfection, stack them high on a plate while they are still warm. Enjoy plain or top with yogurt, honey, or fresh fruits.