These banana oat pancakes are incredibly easy to make, even for beginner cooks. The process is straightforward and quick, making them perfect for busy weekday mornings or relaxed weekend brunches. Follow these simple steps to pancake perfection:

1. Prepare the Oats: In a blender, add the rolled oats. Blend the oats until they are finely ground into oat flour. This step is crucial for achieving a smooth pancake batter and preventing any grainy texture. If you prefer a slightly chunkier pancake, you can leave some texture to the oats, but for a truly smooth result, grind them finely.
2. Mash the Bananas: In a separate medium-sized bowl, peel and mash the ripe bananas with a fork. Mash them until they are mostly smooth, but a few small lumps are perfectly fine and will add a bit of texture to the pancakes. Overripe bananas are ideal as they are sweeter and mash easier.
3. Combine Wet Ingredients: To the mashed bananas, add the milk and eggs. Whisk these wet ingredients together until they are well combined. This creates a smooth and emulsified base for your pancake batter.
4. Add Dry Ingredients: In the same bowl with the wet ingredients, add the ground oat flour (from step 1), baking powder, cinnamon (if using), and salt. Gently fold the dry ingredients into the wet ingredients using a spatula or spoon. Be careful not to overmix the batter. Overmixing can develop the gluten in the oat flour (though oats are gluten-free, cross-contamination in processing can occur), resulting in tougher pancakes. Mix just until the dry ingredients are incorporated and there are no large lumps remaining. A few small lumps are acceptable.
5. Heat the Pan: Place a non-stick skillet or griddle over medium heat. Allow the pan to heat up properly before adding any batter. You can test if the pan is hot enough by flicking a drop of water onto the surface – it should sizzle and evaporate quickly.
6. Cook the Pancakes: Once the pan is hot, lightly grease it with butter, coconut oil, or cooking spray. Pour ¼ cup of batter onto the hot griddle for each pancake. Leave enough space between pancakes so they don’t run into each other.
7. Flip and Cook: Cook the pancakes for about 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start to appear on the surface of the pancake and the edges look set. Gently flip the pancakes with a spatula and cook for another 1-2 minutes on the other side, until golden brown.
8. Keep Warm (Optional): As you cook the pancakes, you can keep them warm in a preheated oven (200°F or 95°C) on a baking sheet or wire rack. This prevents them from getting soggy while you finish cooking the rest of the batch.
9. Serve and Enjoy: Serve the banana oat pancakes immediately while they are warm and fluffy. Get creative with your toppings and enjoy a healthy and delicious breakfast!