Follow these simple steps for pancake perfection:

1. Prepare the Oat Flour (Optional but Recommended for Smoother Texture): If you prefer a smoother pancake, you can process ½ cup of the rolled oats in a blender or food processor until they resemble a fine flour. Combine this oat flour with the remaining 1 cup of whole rolled oats. If you like the chewier texture of whole oats, you can skip this step and use all 1 ½ cups of rolled oats as they are.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats (and oat flour if using), all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Whisking helps to aerate the flour and evenly distribute the leavening agents, which is key for fluffy pancakes.
3. Mash the Bananas: In a separate medium bowl, thoroughly mash the ripe bananas with a fork until mostly smooth. A few small lumps are perfectly fine and add to the texture. The riper the banana, the easier this will be and the more natural sweetness it will impart.
4. Combine Wet Ingredients: To the bowl with the mashed bananas, add the milk, lightly beaten eggs, melted butter (or oil), and vanilla extract. Whisk everything together until well combined.
5. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredient mixture. Gently fold them together with a spatula or wooden spoon until just combined. It’s crucial not to overmix the batter. A few lumps are perfectly okay – overmixing develops the gluten in the flour too much, which can lead to tough, chewy pancakes instead of light and fluffy ones.
6. Rest the Batter: This is a very important step, especially when using oats. Cover the bowl and let the batter rest for at least 10-15 minutes (up to 30 minutes is even better) at room temperature. This allows the oats to hydrate and soften, and the gluten to relax, resulting in a thicker, more tender, and fluffier pancake. The baking powder also gets a head start.
7. Preheat the Griddle/Pan: Place a large non-stick skillet, griddle, or frying pan over medium heat. If your stove runs hot, medium-low might be better. The pan is ready when a drop of water sizzles and evaporates quickly.
8. Grease the Pan: Lightly grease the hot pan with a little butter, coconut oil, or cooking spray. You don’t need a lot, just enough to prevent sticking and promote even browning.
9. Cook the Pancakes: Pour or ladle about ¼ to ⅓ cup of batter per pancake onto the hot griddle, leaving some space between them for easy flipping. Cook for about 2-3 minutes on the first side, or until bubbles start to appear on the surface and the edges look set and lightly golden.
10. Flip and Cook: Carefully flip the pancakes with a thin spatula and cook for another 2-3 minutes on the other side, or until golden brown and cooked through. The pancakes should feel springy to the touch when done.
11. Keep Warm (Optional): As the pancakes are cooked, you can transfer them to a plate and keep them warm in a low oven (around 200°F or 90°C) while you cook the remaining batter.
12. Serve and Enjoy: Serve your delicious Fluffy Banana Oat Pancakes warm with your favorite toppings.