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In a medium bowl, whisk together the oat flour, baking soda, salt, cinnamon and nutmeg.
In a small mixing bowl, stir together the mashed bananas, melted butter, maple syrup, and lemon juice. Add the eggs and whisk until blended.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
Let the batter rest for 10 minutes to give it time to thicken.
Warm a large skillet (stainless steel or nonstick) over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface.
Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around the pancake for expansion. Cook until small bubbles form on the surface of the pancake and the underside is golden, 2 to 3 minutes.
Flip the pancake, then cook until lightly golden on both sides, 1 to 2 more minutes. Repeat the process with the remaining batter.
Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.