1. Heat oven to 200 degrees. Mash 3 of the bananas with fork in medium bowl; stir in milk, sour cream, eggs and 2 tablespoons of the butter in medium bowl; set aside. Combine flour, oatmeal, baking soda and salt in largwe bowl. Fold banana mixture into flour mixture, stirring just until blended.
2. Heat remaining 2 tablespoons butter in large skillet over medium-high heat; pour 1/4-cup portions of the batter into the skillet, spacing them apart. Cook, in batches, until bubbles cover surface of pancakes and underside are lightly browned, about 2 minutes. Gently turn over; cook until other sides are browned, about 2 minutes. Transfer to oven on a baking sheet to keep warm, while remaining pancakes cook. Mean while, slice remaining pancakes cook. Meanwhile, slice remaining banana to top pancakes; add maple syrup to taste.
Submitted by: Cookie
