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In the bottom of a large bowl, mash bananas well with a fork.
Stir in oats and salt.
For softer oats, you can microwave this mixture for 30 seconds or let it stand for 5 to 10 minutes at room temperature.
Use a fork to stir in cinnamon and egg, then baking powder until thoroughly combined.
Stir in flour, then add milk as needed to create a thick but not cookie-dough like batter.
Heat griddle or frying pan over medium-low.
Once hot, add a good pat of butter or drizzle of oil, and add pancakes in ¼-cup mounds.
Cook until lightly browned underneath and bubbles appear in pancake surface, flip, and cook on the second side.
Lower heat is better on these pancakes; they brown fast and cooking them more slowly ensures the centers are set when the edges are the right color.
Repeat with remaining batter. Eat immediately.