Place bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon, and salt into a blender. Blend on high speed until the mixture is completely smooth. It should be about 30 seconds to 1 minute.
Allow the batter to rest in the blender for a few minutes to absorb some of the liquid. It will thicken the batter slightly.
Preheat a non-stick griddle or pan over medium heat. Brush the surface with olive oil or coconut oil.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-4 minutes. I usually flip mine when I see the edges firming up and bubbles forming on the surface. You should reduce the heat to medium-low if you see the pancakes brown too quickly.