Make the batter:

Cup of Yum
1. Place the banana, milk, and oats in the blender jar (in that order). Blend for 45 seconds at medium-high speed until the oats have dissolved into the batter.

Wait:

1. Wait 5 minutes for the batter to thicken up. The oats begin to absorb the liquid in the batter during this time, giving these pancakes a more consistent texture. Transfer the batter out of the blender into a bowl or batter dispenser.

Cook the pancakes:

1. Heat a non-stick griddle or large pan over medium heat. Once hot, grease with oil, spray, or melt butter on the hot surface. Greasing your non-stick surface is a must for these pancakes to flip without breaking.
2. Immediately after greasing, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for another 2 minutes on the other side. Avoid pressing down on the pancake after flipping. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

1. Serve warm, topped with pancake syrup and your favorite toppings.