In a medium bowl, whisk together 1 cup of old-fashioned rolled oats, 2 teaspoons of baking powder, a pinch of salt, and 1 teaspoon of ground cinnamon until well combined.

In a blender, add 2 ripe bananas, 1 cup of milk, 1 teaspoon of vanilla extract, and 2 large eggs. Blend on high until smooth.

Pour the dry ingredients from the bowl into the blender with the wet mixture and blend for just a few seconds until well incorporated.

Heat a non-stick pancake griddle or skillet over medium heat and lightly grease the surface.

Use an ice cream scoop or 1/4 cup measure to pour batter onto the preheated griddle. Cook for about 2 minutes or until bubbles form. Flip and cook for another 2 minutes.

Continue with the remaining batter, adjusting the heat as necessary.

Serve the pancakes warm with your favorite toppings like fresh fruits and maple syrup.