Mix all the ingredients well and let it rest for 15-20 minutes. Note that we want the same quantity of banana and oat (1/2 cup each) and the batter should be thick. However, if the mixture is too runny add another 1-2 tsp of oats. Take a frying pan and heat it, spread the oil or ghee in the pan, now lower the heat. For each pancake, spoon 2 tbs batter into the pan. Then, with the back side of the spoon spread it a little to give it a disc like shape. If you can fit more than one pancake in the pan, go for it. It will take 4-5 minutes to cook one side. Make sure the heat is low. Check the bottom — if it is brown then flip the other side carefully. Cook until light brown on both sides.