In a large bowl, mash the bananas with a fork until mostly smooth. Some lumps are okay.
Add the eggs and vanilla extract, then whisk well.
Add the oats, baking powder, cinnamon, and salt. Stir until fully combined.
While the pancake batter rests, heat a nonstick pan over medium heat.
Spoon ¼ cup of batter onto the pan. Cook for 3-4 minutes, or until bubbles start to form.
Flip the pancake and cook for an additional 3-4 minutes.
Remove from the pan and set aside. Repeat with the remaining batter until you have 8 pancakes total.
This recipe is for 4 servings. If you make 8 total pancakes, each serving will be 2 pancakes.For gluten-free, make sure to use certified GF oats.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350°F until warm.