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.

Carefully flip the pancakes and cook for another 2-3 minutes.

Remove pancakes from the griddle and repeat with the remaining batter (you may need to add more oil as needed). Remember to wipe the griddle between batches.

Serve the pancakes hot, with your choice of toppings. I recommend fresh fruits, almond butter or a drizzle of pure maple syrup.