Put the oats, flour, baking powder, baking soda, cinnamon and nutmeg in a blender bowl. Blend until the oats are finely ground. Transfer the mixture to a bowl.
Now add the bananas, peanut butter, egg, milk and honey to the blender bowl. Blend until smooth, scraping off the sides (the peanut butter has a tendency to stick the sides). Add the wet mixture to the flour mixture, and mix until just combined. Some lumps are OK. (Over mixing leads to dense, chewy pancakes).
Heat a griddle or non-stick pan. Brush lightly with butter (or use cooking spray). Spoon your batter leaving about 2 inches between pancakes. I use a ¼ cup measure. Cook on medium-low for about 3-4 minutes, when the bubbles start to form on top, and the edges are dry. Flip the pancakes and cook for another 4 minutes.
Serve with some sliced bananas and a drizzle of maple syrup or honey. Enjoy.
Notes
I like to warm my oven to 200 degrees F to keep the pancakes warm as I cook off the whole batch. I also doubled the batch the last time I made them to reheat for a quick breakfast during the week. My husband loved them!
Recipe by To plate with love at https://toplatewithlove.com/banana-oatmeal-pancakeswith-peanut-butter/