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PdfMash the banana in a high-sided plate, using the back of a fork. Toddlers may enjoy helping with this bit – don't worry if there are a few lumps! Add the eggs and whisk into the banana with the fork.
Measure the oats into the bowl and mix well.
Heat a non-stick frying pan with a little of your chosen oil or butter over a high heat. Once you can feel the pan is hot enough when hovering your hand over it, reduce the heat down to medium.
Spoon tablespoonfuls of the mixture onto the pan and, using the spoon, neaten and even out each pancake into little circles. Depending on the size of your pan, cook them in batches of around 5 pancakes.
Fry for 1–2 minutes before flipping. To do this, grab a thin and sturdy spatula and quickly slide it under the pancake to flip over.
Cook for a further minute until both sides are nicely coloured and the pancake has hardened.
Serve with yogurt of your choice for dipping and fresh fruit on the side, if you like.
Store the pancakes in an airtight container in the fridge for 2 days, or freeze layered between pieces of baking paper for up to 3 months.