In a medium-sized bowl, mash the ripe banana with a fork before adding the eggs and flour. Add any additional ingredients if desired and whisk to combine.
Heat a skillet over medium heat and add a little olive oil. Add 1/4 cup of the batter to the skillet for each pancake and cook for 2 minutes on the first side, flip, and cook for another 1-2 minutes on the second side. These don't get many bubbles on the surface, but after 2 minutes, they're easy to flip. Repeat with the remaining batter.
Makes 4 pancakes. Serve with real maple syrup, fresh fruit, cashew butter, etc.
Notes
To make oat flour: blend 1 1/4 cups of rolled oats until you have a flour-like consistency.Make It Your Way: Substitutions & VariationsNo oat flour? - make your own by blending old-fashioned rolled oats in a blender.No banana? - you can also use pumpkin puree, apple sauce, or a cooked and cooled mashed orange sweet potato. You'll need 1/3 cup.Add-ins - vanilla extract or cocoa powder, baking powder to make them a little fluffier, nuts, mini chocolate chips, etc.