Begin the recipe by preheating the oven to 200 degrees F. and add the 1 cup old-fashioned rolled oats into a blender or food processor and process until they resemble a coarse flour.
Add the ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground nutmeg, and pulse or blend for a few more times to mix all of the ingredients together.
Mash the 2 large ripe bananas in a large bowl until smooth and then add the 3 eggs, 2 teaspoon maple syrup, 1 teaspoon vanilla extract and stir until all of the ingredients begin to come together.
Add the oat mixture to the banana mixture and fold the mixture using a rubber spatula until the pancake batter forms.
Heat a large skillet or griddle over medium heat and melt 1 tablespoon of the butter to prevent sticking. Drop about ¼ cup of the batter per pancake onto the skillet or griddle. Cook the pancakes on each side until golden brown, about 2 to 3 minutes. Transfer to the warm oven and continue the process with the remaining batter, adding an additional 1 tablespoon of butter to the skillet or griddle if needed.
To make the sauteed berries, set a dry medium skillet over medium-high heat. Add the 1 cup fresh blueberries and swirl the pan continuously to avoid sticking.
Continue heating the blueberries until they begin to change in color to a deep purple and begin to blister and slightly open. Gently press a few berries to burst them to form a liquid in the skillet.
Pour the berries over the pancakes, drizzle with some additional maple syrup, and serve immediately. Pair these pancakes with a side of bacon, breakfast sausage, eggs, or freshly cut fruit for a complete meal. Enjoy!