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

In a medium mixing bowl, mash the bananas with a fork until smooth with minimal lumps.

Whisk the eggs into the mashed bananas until thoroughly combined.

Incorporate the oat flour into the wet mixture and stir until a cohesive batter forms.

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

Pour 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 edges appear set.

Flip the pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.