In a large bowl, mash the banana until mash the banana until it resembles a thick paste. Then, add the milk, eggs, sugar, vanilla, and cinnamon (if using). Add the oats to the liquid banana mixture and mix.

Let them sit in the bowl for 10 minutes to absorb the liquid. You can't skip this step. Melt the butter, then let it cool down while the oats sit.

Give the oats in the bowl a quick mix. Add the melted butter, flour, baking powder, and salt. Mix to combine the batter, then let it sit for 5 more minutes.

Heat a non-stick pan or griddle over medium heat. Once hot, grease it and immediately pour up to ¼ cup batter per pancake. Always fill the scoop from the bottom of the batter up to pick up the oats that settle.

Cook the first side for 2 minutes, until the edges begin to look defined and bubbles form on the pancake. Flip the pancakes over and cook the second side for another 2 minutes. Transfer to a plate or a 200F oven to keep warm while you cook the rest.

Serve warm, topped with additional banana slices and pancake syrup.

Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat pancakes in the microwave for 30 seconds to 1 minute or in the toaster.