2 medium ripe bananas (best when they have lots of brown spots)
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1 ½ cups old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Olive oil, for cooking
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Lightly coat a frying pan with coconut oil, butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the pan for each pancake. Lower the heat to cook for 2-4 minutes until pancakes slightly puff up and start to bubble.
Flip pancakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, lower the heat.