Place all ingredients into a blender (can also use a food processor) and blend until everything is mixed and the batter is nice and smooth. Don’t over blend.
Allow the batter to sit a bit while you clean up. This gives the baking powder time to react. 15 minutes is ideal but even 5 will help. Your last pancakes will be fluffier than your first, depending on how long you let it sit.
Pour a large spoonful of batter on a hot griddle or pan for each pancake. Smooth out the tops. You should be using medium low heat.
Cook for 3-4 minutes on each side. Different pans cook differently so check and see if they need longer. If the pancake does not come off easily, it isn’t done yet.
Allow to cool a bit to let the texture to set. Serve with your favorite toppings!
Notes
Some of my bananas gave me a little less than a ½ cup, it still worked great so don't worry about getting exactly ½ cup.
These can be frozen for easy breakfasts on busy mornings, follow the instructions in the post for the best way to freeze.
If you want to make your own oat flour using rolled oats, make sure you blend it until finely ground.
Any milk should work here, but a creamy one yields the best result.
You can also use a food processor to blend these. The key is to get the batter smooth so there is no chunky banana.