Prepare the oat flour: Add rolled oats to a blender or food processor. Pulse until oats are ground into a fine flour consistency (about 30-60 seconds).

Make the batter: Add bananas, eggs, milk, vanilla extract, maple syrup to the blender with the oat flour. Blend until smooth and well combined.

Add dry ingredients: Add baking powder, cinnamon, and salt to the blender. Pulse a few times to combine. Let batter rest for 5 minutes to thicken.

Heat the pan: Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter.

Cook pancakes: Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on surface and edges look set.

Flip carefully: Gently flip pancakes and cook for another 1-2 minutes until golden brown. These pancakes are more delicate than traditional ones.

Serve warm: Stack pancakes on plates and top with fresh banana slices, berries, chopped nuts, and a drizzle of maple syrup.