In a medium-sized bowl, mash the ripe banana until smooth.
Add the eggs, milk, baking powder, cinnamon, vanilla extract (if using), and a pinch of salt. Mix well.
Stir in the rolled oats until the mixture comes together. If you prefer a smoother texture, you can blend the oats into oat flour in a blender or food processor before mixing it into the batter.
Let the batter sit for 5-10 minutes. The oats will absorb some of the liquid, and the batter will thicken.
Step 2: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and melt a small amount of coconut oil or butter.
Scoop about 1/4 cup of the batter onto the hot skillet for each pancake. Gently spread the batter into a round shape with the back of the spoon.
Cook for about 2-3 minutes on the first side, or until bubbles begin to form on the surface. Flip and cook for an additional 1-2 minutes until golden brown on both sides.
Remove the pancakes from the skillet and place them on a plate.
Step 3: Serve
Stack the pancakes on a plate and top with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for extra flavor.
Serve immediately and enjoy!
Serving and Storage Tips
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