Add baking powder, cinnamon, and salt after blending the oats into fine flour.
To add natural sweetness, mash a ripe banana and incorporate it with the oat mixture.
Stir in the almond milk and vanilla until the batter is smooth.
Heat a nonstick skillet and coat it with cooking spray or oil.
Fill the skillet with batter and cook until the edges are crisp and bubbles appear.
Pancakes should be gently turned over and cooked until perfectly golden brown on the other side.
Serve hot with a dollop of yogurt, maple syrup, or fresh fruit.