Put the oats into a blender and pulse until it resembles coarse flour.
Add the banana and milk to the blender with the oat flour and blend until an almost smooth batter has formed.
At this stage the batter will be slightly thick but runny and easy to pour.Set the batter aside and allow it to thicken slightly for 5-10 minutes.While the batter is sitting, I typically prepare the pancake toppings (cut fruit, toast walnuts, etc.).
Heat a frying pan or griddle on medium heat and grease with avocado or olive oil.
Check the consistency of the batter, if it appears too thick, mix in a tbsp of milk at a time until it reaches your desired thickness. Scoop ¼ cup of batter onto the griddle per pancake and allow to cook until bubbles begin to pop, should take 2-3 minutes, and will start to look slightly dry on top.
Flip and allow the other side to cook for 1-2 minutes or until it looks slightly toasted. Set cooked pancakes aside or keep warm in the oven and continue this process until the batter is gone.
Once the pancakes are cooked, top with any desired toppings and enjoy warm!
The consistency of the batter may vary depending on:
the size of the banana
how long you blend the batter
how long the batter sits after blending
Adjust the batter by adding more oats if it is too runny, or more milk if it is too thick.