In a blender or food processor, pulse the oats until they reach a flour-like consistency.
Transfer the oat flour to a mixing bowl.
Make the Pancake Batter:
Add the mashed bananas, almond milk, eggs, vanilla extract, baking powder, cinnamon, and a pinch of salt to the oat flour.
Stir everything together until smooth and well combined. If the batter is too thick, add a bit more milk to reach your desired consistency.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and grease it with coconut oil or butter.
Pour about 1/4 cup of batter per pancake onto the skillet.
Cook for about 2-3 minutes on each side, or until golden brown and cooked through. You can flip the pancakes once bubbles form on the surface.
Serve:
Stack your pancakes and top with fresh berries, a drizzle of honey, or any of your favorite toppings.
Serve immediately and enjoy!
Serving and Storage Tips:
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