Prepare the batter by mashing the ripe bananas, then mix in oats, plant-based milk, baking powder, vanilla extract, and cinnamon. Blend until smooth.

Heat a non-stick skillet over medium heat and grease lightly. Wait until hot enough for a drop of water to sizzle.

Pour about ¼ cup of batter for each pancake, cooking until bubbles form and edges look set. Flip and cook until golden brown.

Serve pancakes warm with maple syrup or fruits for a delightful breakfast treat.