Make oat flour: Add rolled oats to a blender and blend until very fine. You should have a light, flour-like texture with no visible flakes.

Blend the wet base: In the same blender, add the ripe banana, plant milk, vanilla, and ground flaxseed. Blend until smooth.

Combine: Add the oat flour, baking powder, cinnamon, and salt to the blender. Pulse a few times until just combined. If the batter seems thick, add 1–2 tablespoons of plant milk. It should pour slowly, like a thick smoothie.

Rest the batter: Let it sit for 5 minutes. This allows the oats and flax to hydrate and makes fluffier pancakes.

Preheat the pan: Warm a nonstick skillet or well-seasoned griddle over medium heat. If your pan tends to stick, lightly wipe the surface with a barely-there film of avocado oil on a paper towel, then wipe again to remove excess. The goal is a clean cooking surface without added oil.

Cook the pancakes: Pour ¼ cup of batter for each pancake. If using add-ins like blueberries, sprinkle them on top right away. Cook for 2–3 minutes until bubbles appear around the edges and the bottom is golden.

Flip gently: Slide a thin spatula under the pancake and flip. Cook another 1–2 minutes until set and lightly browned.

Repeat: Adjust heat as needed to prevent burning. If batter thickens as it sits, stir in a splash of plant milk.

Serve warm: Top with fresh berries, sliced banana, a dollop of almond or peanut butter, and a small drizzle of maple syrup if desired.