In a blender, combine rolled oats, banana, eggs and cinnamon.
Allow to blend until the mixture is smooth and blended well.
Heat a lightly oiled pan. Using a small ladle, pour the batter into the shape of the pancakes. Alternatively, use a pancake pan. Cook over a medium heat on each side for 2 minutes. Set aside.
Peel the remaining banana and cut into 1 cm thick slices. Melt the sugar in a pan over a low heat. Place the banana pieces in the caramel. Add the butter, cut into small cubes, and leave the bananas to colour. Turn them over halfway through cooking
Serve the pancakes with the pan-fried bananas. Add a little sugar if you wish.