Preheat a non-stick skillet over low to medium heat for about 3-5 minutes. Lightly grease the skillet with coconut oil or a non-stick spray.

In a blender, combine 2 ripe bananas, 2 eggs, and 1 cup of oats. Blend on low speed until smooth and creamy, about 30-45 seconds.

Spoon approximately 1/6 of the batter onto the prepared skillet to form a small pancake, about 4 inches in diameter.

Cook the pancakes for about 2-3 minutes, until edges begin to set and tiny bubbles form on the surface.

Carefully flip each pancake using a spatula and cook for another 2-3 minutes on the other side until golden brown.

Continue with the remaining batter, adjusting heat as necessary to avoid burning while ensuring even cooking.

Serve warm with maple syrup, a dollop of nut butter, or any toppings of your choice.