Preheat a large skillet or griddle to medium heat.

Place the oats, baking powder, cinnamon, salt, peeled bananas, eggs, 1/2 cup of milk, and vanilla in the jar of a blender. Blend until smooth, scraping down the sides as needed, about 30 seconds.

Adjust the thickness to your liking using the extra 1/4 cup of milk. (I like my batter on the thinner side so I normally use all of the extra 1/4 cup of milk.)

Add a bit of oil or butter to the warm pan, and use a spatula to spread if out on the bottom.

Using a 1/3 cup measuring cup, pour 1/3 cup of batter into the center of your pan.

Let the mixture cook until bubbles come through the pancake, pop, and leave a little hole behind. This will take about 1 to 1.5 minutes. When you see this, use a thin spatula to flip the pancake.

Let it cook an additional 1 minute.

Adjust the temperature as needed so that the pancake cooks through the middle before it burns on the outside.

Remove the pancake from the pan and place it on a wire rack set in a rimmed baking sheet. Set the baking sheet in a 200 degree F. oven to keep warm.

Repeat with remaining batter.

When all of the batter is cooked, serve warm pancakes with your choice of toppings, such as butter, syrup, bananas, peanut butter, or whipped cream.