Start by peeling the bananas and placing them in a mixing bowl. Use a fork or potato masher to mash them until smooth with a few lumps remaining.
Add the eggs, almond milk, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
In a separate bowl, mix together the rolled oats, baking powder, ground cinnamon, and salt.
Pour the dry mixture into the wet ingredients. Stir gently until just combined, then let the batter sit for about 5 minutes.
Heat a non-stick skillet over medium heat and lightly grease it with oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook until golden brown.
Remove the pancakes and keep warm in a low oven while cooking the remaining batter. Serve warm with your favorite toppings.
