Preheat a skillet or griddle to medium heat. Grease pan with coconut oil, butter, or cooking spray.
In a blender add eggs, milk, and vanilla. Next add cinnamon, baking powder, and oats to the blender. Finally, add 2 ripe bananas, cut into chunks, into the blender.
Blend until the batter is smooth and no chunks of bananas remain. The batter should be thinner than traditional pancakes, but should not be runny. If you find the batter too thick, add in 1 teaspoon of milk at a time and blend; repeat until desired consistency is reached. If you find the batter too thin, add in 1 tablespoon oats and blend well; repeat until desired consistency is reached.
Pour about ¼ cup of batter onto the preheated skillet and cook until small bubbles form about 4 minutes. Flip and cook 2-4 minutes per side.
Top with your favorite pancake toppings and enjoy!!!
Be sure to use certified gluten-free oats, if you need these pancakes to be gluten-free.
Use any variety of milk you like. Non-dairy milk works great.
If using frozen bananas, be sure to defrost before adding them to the batter.
To make Vegan Banana Oat Pancakes: In place of eggs, mix together ½ cup water with 2 tablespoons ground flaxseed and let sit for 5 minutes. And use non-dairy milk. I have made this variety many times with great success.