Add the mashed bananas, eggs, rolled oats, vanilla extract, baking powder, cinnamon, and salt to a blender. Blend on high speed for 30-45 seconds until smooth and well combined. Let the batter rest for 2-3 minutes to thicken slightly.

Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter and spread it evenly across the surface.

Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

Gently flip the pancakes using a spatula and cook for another 1-2 minutes on the other side until golden brown. These pancakes are more delicate than traditional pancakes, so flip carefully.

Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, adding more oil to the pan as needed between batches.

Serve the pancakes warm with your favorite toppings such as fresh berries, maple syrup, nut butter, or sliced bananas.