How to Make the Best Banana Oatmeal Pancakes

• 1 1/2 cups old-fashioned rolled oats, divided
• 2 very ripe large bananas
• 1 cup milk, regular or non-dairy
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 4 teaspoons unsalted butter or vegetable oil, divided
• For topping: maple syrup, chopped pecans, sliced banana, or fresh berries

1. Grind the oats into flour. Place 1 cup of the old-fashioned rolled oats in a blender or food processor fitted with the blade attachment. Process or blend until well-ground and flour-like, about 1 minute.
2. Add the bananas and purée. Break 2 large bananas in half and add to ground oats. Process until mostly smooth, 15 to 30 seconds.
3. Blend in the remaining ingredients. Add the remaining 1/2 cup oats, 1 cup milk, 2 large eggs, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Blend until just combined, 15 to 30 seconds. If desired, transfer batter to a bowl or liquid measuring cup to make it easier to portion and fry.
4. Let the batter rest while the pan heats. Let the batter rest for 5 to 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
5. Cook the first side. Add 1 teaspoon of the unsalted butter or vegetable oil to the pan and swirl to coat. Drop the batter into the pan in 1/4-cup portions, cooking 3 at a time. Reduce the heat to medium and cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.
6. Flip and finish cooking. Flip the pancakes and cook until the second side is golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate.
7. Cook the remaining batter and serve. Repeat cooking the remaining batter, wiping out the skillet between batches as needed and adding 1 teaspoon butter or oil between each batch. Serve with desired toppings.

Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

Gluten-Free Variation: To make these pancakes gluten-free, use gluten-free oats.