In a medium bowl, place the peeled banana. Use a fork to mash it until it is almost a smooth puree. You want some small lumps for texture, but avoid large chunks.

Pour the rolled oats and crack the eggs into the bowl. Stir everything together with a spatula until fully combined. The batter will be thin, but do not worry. It should have a consistency similar to thin pancake batter.

Place a nonstick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of coconut oil.

Use a ¼ cup measure to scoop the batter onto the hot skillet. Spread it slightly with the back of the cup if needed.

Let the pancake cook undisturbed for about 2 to 3 minutes. You will see tiny bubbles appear on the surface, and the edges will look dry. This is your cue to flip.

Cook for another 1 to 2 minutes, until the bottom is golden and the pancake springs back when pressed lightly. Transfer to a plate and repeat with the remaining batter.

Stack them high. The aroma of banana and toasted oats is irresistible. I love to add a drizzle of pure maple syrup, a dollop of Greek yogurt, and a handful of fresh berries.