Ingredients :

• Oat flakes — The heart of the recipe. Choose fine flakes rather than large ones—they blend faster and create a smoother, more even batter. The brand doesn’t matter much; ordinary supermarket oats work perfectly.
• The banana — It plays two roles at once: natural binder and sweetener. A very ripe banana—almost spotted with black—will be sweeter and integrate better into the batter. A firm, pale yellow banana works too, but the result will be less sweet and you might be tempted to add honey.
• The eggs — Three whole eggs for one serving might seem like a lot. But that’s precisely what gives these pancakes their structure and fluffiness. Without them, the batter would fall apart during cooking.
• Oat flour — Two tablespoons, no more. If you don’t have any, blend your oat flakes a bit longer to get a coarse powder—it’s not identical, but it’s a great fix.