Place all ingredients in a large bowl. Use an immersion blender to blend everything together until oats are ground and there are no chunks of bananas, about 1 minute. If you don't have an immersion blender, you can also put everything in a blender or food processor.
Ideally, let the batter sit for 15-30 minutes to allow the oats to hydrate. I have cooked them right away, but the pancakes turn out better and fluffier if it sits. So just sit down with your coffee and read the paper. (Tell everyone it's mandatory...part of the recipe!)
Heat a nonstick griddle or large nonstick pan over medium heat. When hot pour batter onto griddle* and cook about 2-3 minutes per side. Makes about 30 pancakes.
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For peanut butter oatmeal banana pancakes, add 1/4 cup - 1/2 creamy peanut butter to the batter before blending
Great add-ins while cooking: chocolate chips, blueberries, raspberries, banana slices, or white chocolate chips