01 - In a blender or food processor, pulse the oats into a coarse flour.
02 - In a large bowl, mash the bananas until smooth. Whisk in eggs, milk, vanilla extract, and melted butter or coconut oil.
03 - Add the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt to the wet mixture. Stir until just combined; do not overmix.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on top and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
06 - Serve warm with Greek yogurt, a drizzle of maple syrup, and your choice of fresh berries or banana slices.