Mix Eggs and Yogurt: In a medium-sized mixing bowl, crack 2 eggs and whisk them together with 80g of yogurt until you have a smooth, well-combined mixture. The yogurt adds moisture and a light tang, while the eggs provide structure and protein to the pancakes.

Add Oats: Once the eggs and yogurt are well mixed, stir in 60g of oats. For a smoother texture, you can use ground oats (blended into a flour-like consistency), but whole rolled oats will add more texture and fiber. Let the oats absorb the liquid for a minute or two.

Mash the Banana: In a separate bowl, peel and mash 1 ripe banana using a fork or potato masher. The banana should be mashed well but can still have small chunks for added texture.

Mix Everything Together: Add the mashed banana to the oats, yogurt, and egg mixture. Stir everything well until it forms a smooth, thick batter.

Add Flour: To help the pancakes hold together better and have a slightly firmer texture, stir in 1 tablespoon of flour. You can use all-purpose flour or whole wheat flour for added fiber. If the batter feels too thin, you can add an extra tablespoon of flour.

Heat the Skillet: Place a non-stick skillet or frying pan over low to medium heat. Add a small amount of olive oil (just a light drizzle or spray) to the pan. This will prevent the pancakes from sticking while keeping the recipe low in fat.

Cook the Pancakes: Pour small portions of the batter onto the skillet (around 2-3 tablespoons per pancake) and spread them out slightly. Cover the skillet with a lid and fry the pancakes for 2-3 minutes on each side, until they are golden brown. Flip them carefully to ensure they cook evenly.

Check for Doneness: The pancakes should be firm to the touch and cooked through, with a crispy exterior and a soft, fluffy interior.

Serve Hot: These pancakes are best served hot, fresh from the pan. You can serve them plain or with a variety of healthy toppings, such as fresh berries, a drizzle of honey, or a dollop of yogurt.