Add the oats to a blender or food processor and pulse until they become a fine flour-like consistency, about 20-30 seconds. A few small pieces are fine.

Add the ripe bananas (broken into chunks), the whisked binding mixtures, cinnamon, baking powder, and salt to the blender with the oat flour.

Blend on medium speed until you have a smooth, pourable batter with no large lumps, about 30-45 seconds. Don't over-blend — a few tiny oat pieces are fine and add nice texture.

Let the batter rest for 5 minutes while you heat the pan. This allows the oats to absorb some liquid and thickens the batter for fluffier pancakes.

Heat a non-stick skillet or griddle over medium-low heat. Add a small pat of butter or coconut oil. The heat should be lower than regular pancakes since the banana sugars brown faster.

Pour about 3 tablespoons of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. These take longer than regular pancakes — be patient.

Flip gently (they're more delicate than flour pancakes) and cook for another 1-2 minutes until golden brown on the bottom.

Serve immediately with your choice of toppings — maple syrup, fresh berries, nut butter, or sliced bananas.