– 1 1/2 cups rolled oats or quick oats; do not use steel-cut oats or instant oats (opt for gluten free oats, if needed) – 1 1/4 cups mashed banana (about 2 very large bananas) – 1/4 cup nonfat plain Greek yogurt plus 2 tablespoons – 1/4 cup nonfat milk plus 2 tablespoons (or substitute milk of choice) – 3 large eggs – 1 tablespoon honey – 1 1/2 teaspoons baking powder (I recommend aluminum free) – 3/4 teaspoon ground cinnamon – 1/2 teaspoon kosher salt – 1/2 teaspoon ground nutmeg – Optional for serving: maple syrup butter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love
Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg.
Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
Heat a griddle or skillet. Pour 1/4 cupfuls of batter onto the hot griddle and cook for 3 minutes. Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter.