Add your rolled oats to a blender or food processor and pulse until they reach a fine, flour-like consistency. Set aside.

In a large mixing bowl, mash your bananas until smooth with as few lumps as possible.

Crack in the eggs and whisk them together with the banana until well combined.

Stir in the oat flour, cinnamon, and vanilla extract until a thick batter forms. Let it sit for 2–3 minutes so the oat flour can absorb the moisture.

Heat a non-stick skillet or griddle over medium-low heat and lightly grease with cooking spray or a small amount of butter.

Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.

Flip carefully and cook for another 1–2 minutes until golden.

Serve warm with your favorite toppings!