Blend the almonds and oats till they resemble flour.
Add the eggs, banana and milk and blend till combined. If your batter is too thin, add a little gluten free flour or extra oat flour. If your batter is too thick, you can thin it with some extra milk.
Heat and oil a large frypan.
Pour mixture into the pan in pikelet sized rounds (I can fit three per pan) and cook on both sides.
Enjoy immediately or freeze** for later.