Make oat flour: Add rolled oats to a blender and blend until fine and powdery. You’ll need about 1 1/2 cups oat flour, which is roughly 2 cups of rolled oats before blending.

Mash the bananas: In a large bowl, mash 2 large ripe bananas until mostly smooth with small lumps.

Add wet ingredients: Stir in 1 to 1 1/4 cups plant milk, 1 teaspoon vanilla, and 1–2 tablespoons maple syrup if you like sweeter pancakes.

Whisk in dry ingredients: Add 1 1/2 cups oat flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and a pinch of salt. Stir until just combined. The batter should be thick but scoopable. If it’s too stiff, add a splash more milk.

Rest the batter: Let it sit for 5 minutes. Oats absorb liquid and thicken, giving you fluffier pancakes.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly coat with coconut oil or neutral oil.

Cook the pancakes: Scoop 1/4 cup batter per pancake. Spread gently into a circle. Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook 1–2 more minutes until golden and cooked through.

Adjust heat as needed: If they’re browning too fast, lower the heat. Oat pancakes like a steady medium heat.

Repeat: Re-grease the pan as needed and cook the remaining batter.

Serve: Top with sliced banana, maple syrup, and a spoonful of nut butter. Fresh berries or a sprinkle of chopped nuts are great too.