Start by placing 2 ripe bananas, 2 eggs, 1 cup of unsweetened almond milk, and 1 teaspoon of vanilla extract into your blender. Next, add 1 cup of old-fashioned rolled oats, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt. Blend on high for about 30 seconds to 1 minute until the mixture is smooth and creamy, ensuring you don't see any lumps.

Once blended, let the pancake batter rest for about 5-10 minutes. This brief pause allows the rolled oats to absorb some moisture, resulting in even fluffier Banana Oatmeal Pancakes.

Preheat your skillet over medium heat, allowing it to warm up for about 2-3 minutes. Lightly grease the skillet with a drizzle of olive oil to prevent sticking and enhance the flavor.

Pour about ⅓ cup of batter onto the heated skillet for each pancake. Cook for 2-4 minutes, watching for bubbles to form around the edges, which indicates it's time to flip. Carefully turn the pancake over when golden brown and let it cook for another 2-3 minutes until both sides are lightly browned and fluffy.

After the first batch is complete, wipe down the skillet if necessary to remove any residue, and repeat the cooking process with the remaining batter.