Add all of the ingredients to a blender or food processor. Blend on high until completely smooth.
Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken.
Heat a griddle or skillet to medium heat. Once warmed, grease with cooking spray, oil, or butter. I use gluten-free coconut cooking spray.
Scoop the batter into a greased ¼ cup measuring cup and pour the batter onto the greased griddle or skillet. Cook the pancakes for 2-3 minutes. Once the pancakes puff up and start to lightly bubble, flip the pancakes and cook for another 2-3 minutes. If you find that pancakes are browning too quickly, lower the heat. If your griddle starts smoking, it means your pan is too hot.
Repeat with the remaining pancake batter adding a little more cooking oil or butter to the pan between batches as needed.
Store leftovers in an airtight container in the refrigerator.
For Dairy-Free: use your favorite dairy-free milk. I like unsweetened almond milk.
For Low Fat: substitute 4 egg whites for the 2 whole eggs and use low-fat milk.
You can substitute with sugar, coconut sugar, honey, or your favorite sweetener. Or you can leave it out to be naturally sweetened by the bananas.
I like to use an electric griddle to cook my pancakes, and I and set it to 300°F.
Make sure your syrup is gluten-free. I like pure maple syrup.
Not all brands of oats are certified gluten-free.
Stir in ½ to 1 cup of your favorite pancake mix-ins after the batter is mixed in the blender.
To Make-Ahead: Cover and the batter refrigerate for up to one day. Stir the batter a few times before cooking the pancakes.
To Freeze: Once the pancakes are completely cool, place them on a parchment-lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
To Reheat: Reheat the pancake in the microwave, toaster oven, or the oven at 350°F for 5-10 minutes.
To Store: Store leftovers in an airtight container and refrigerate.