Banana Oat Pancakes

In a large mixing bowl, peel the bananas and mash them thoroughly with a fork until mostly smooth with a few small lumps remaining for texture.

Add the rolled oats, flour, eggs, milk, sugar, and salt to the mashed bananas. Stir until just combined -- do not overmix or the pancakes will be tough. A few small lumps are fine. Let the batter rest for 5 minutes to allow the oats to absorb moisture.

Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 tablespoon of butter and swirl to coat the surface evenly.

Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

Flip the pancakes carefully with a spatula and cook the second side until golden brown, about 1 to 2 more minutes.

Transfer cooked pancakes to a warm plate and tent loosely with foil to keep warm. Repeat with remaining batter, adding more butter to the skillet as needed.

Serve the pancakes stacked high, topped with sliced banana, a drizzle of maple syrup or honey, and a light squeeze of lemon juice if desired.