Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

In a medium mixing bowl, mash the bananas with a fork until they reach a smooth, liquid consistency with no large lumps.

Whisk the eggs into the mashed bananas until the mixture is fully emulsified.

Incorporate the processed oat flour into the wet banana-egg mixture and stir until a cohesive batter forms.

Heat a non-stick skillet or griddle over medium heat and lightly coat with a cooking fat of choice.

Pour approximately 1/4 cup of batter per pancake onto the hot surface.

Cook for 2 to 3 minutes on the first side until small bubbles form, then flip and cook for an additional 2 minutes until golden brown and set.