Start by gathering all the ingredients. If your bananas aren’t soft and spotty, you can microwave them for 15–20 seconds to soften them.
In a blender or food processor, combine the bananas, rolled oats, and plant-based milk. Blend until the mixture forms a smooth, thick batter.
Place a non-stick skillet or griddle over medium heat. If your pan isn’t non-stick, add a small amount of coconut oil to prevent sticking. Let the pan heat up for 1–2 minutes before adding the batter.
Pour 1/4 cup of the batter onto the hot pan to form each pancake. Cook for 2–3 minutes on one side or until bubbles form on the surface and the edges begin to lift.
Flip carefully using a spatula and cook the other side for another 1–2 minutes until golden brown.
Transfer the cooked pancakes to a plate. Serve them warm with your favorite toppings.
