Step 1

If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.

Step 2

Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)

Step 3

Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.

Step 4

Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.