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

In a medium mixing bowl, mash the bananas thoroughly with a fork until a smooth paste forms.

Add the eggs to the mashed bananas and whisk until the mixture is fully incorporated.

Fold the blended oat flour into the wet mixture until a cohesive batter forms.

Heat a non-stick skillet or griddle over medium-low heat.

Ladle approximately 1/4 cup of batter per pancake onto the heated surface.

Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.

Carefully flip the pancakes and cook for an additional 1 to 2 minutes until golden brown.

Remove from heat and serve warm.