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Peel and mash the bananas and measure ½ cup, sweeping the top of the cup to remove the excess.
Place the mashed bananas in a large mixing bowl or in a blender if you don't like pieces of bananas in your pancake batter.
Whisk or blend the mashed bananas with almond milk, vanilla extract, olive oil, and maple syrup until well combined/smooth.
In another mixing bowl, whisk the dry ingredients: flour, cinnamon, and baking powder. Stir until the batter is smooth.
Fold in the blueberries and stir to incorporate.
Warm a non-stick pancake griddle or non-stick crepe pan over medium heat, rub a bit of olive oil on the surface of the pan, and scoop 3 tablespoons of pancake batter per pancake.
Cook for 2-3 minutes on one side or until the edges set, and it's easy to slide a spatula under the pancake to flip it.
Flip and cook the pancakes for an extra 1 minute on the other side.