In a medium bowl, mash the banana using a fork until you achieve a banana paste-like texture. For best results, place the banana inside a zip bag, mash it with your hands, cut the tip of the bag to make an opening, and squeeze the banana through into the bowl.

Add the eggs to the bowl, and whisk them with a fork until they're mixed with the banana. Then, add the oats and mix to combine.

Oats will not cook and soften in the pan in the time it takes to cook the pancakes; for this reason, let the batter sit in the bowl for 10 minutes if using old-fashioned oats and 5 minutes when using quick/instant oats. This softens the oats, and you'll have a better pancake texture.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease with oil, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.

Immediately after greasing, pour ¼ cup of batter onto the greased pan. Cook the pancakes for about 2 minutes until the edges begin to look defined. 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 warm, topped with pancake syrup and your favorite toppings.