Start by blending the whole rolled oats in a blender or food processor until they reach a fine flour-like consistency.
In a large mixing bowl, mash the very ripe banana until smooth. Add the eggs, milk, Greek yogurt, avocado oil, maple syrup, and vanilla extract. Whisk together until well combined.
In another bowl, combine the oat flour, protein powder, baking powder, and sea salt. Stir until evenly mixed.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. If the batter is too thick, add a little more milk to achieve your desired consistency.
Preheat your non-stick skillet or griddle over medium heat. Lightly grease it with a little avocado oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 3-4 minutes or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes until golden brown.
Remove the pancakes from the skillet and keep warm while you finish cooking the remaining batter. Serve warm with additional maple syrup, fresh fruit, or your favorite toppings!
