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In a blender, combine the oats, bananas, yolks, sugar, vinegar, milk, and a pinch of salt. Pulse everything until smooth.
In a medium bowl, whisk together the baking powder, baking soda, and flour. Pour the banana batter over the dry ingredients and gently whisk until mostly combined—don’t overmix, lumps are totally fine and highly encouraged in this recipe.
Heat a medium nonstick or well seasoned cast iron skillet over medium heat. Grease with a little bit of butter or oil.
Pour a ladle of the batter in the pan and cook for 1 or 2 minutes, until the top of the pancake looks bubbly. Flip using a spatula and continue cooking for 30 seconds or so.
Stack the pancakes on top of each other as they cook to keep them soft. Repeat with the remaining batter. Adjust the heat as needed.
Serve with peanut butter, butter and maple syrup or any other toppings of choice.