Mash bananas with a fork and add to pancake batter.
Cover batter and let sit on counter for 1 hour so oats will soften. Stir well just before cooking.
Heat skillet on medium low heat.
Lightly brush with coconut oil or melted butter.
Pour ¼ cup batter per pancake into skillet.
Cook until browned on both sides. NOTE: These pancakes should cook slowly so interior has an opportunity to cook and fluff before outside gets overly browned.
Serve with warm maple syrup.
Jeff and I enjoy bacon and coffee with lots of heavy raw cream with our pancakes.