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In the bottom of a large bowl, mash bananas well with a fork.
Stir in oats and salt. Warm through in the microwave for 30 seconds or let stand for 5 to 10 minutes, or skip this step.
Stir in cinnamon and egg, then baking powder until thoroughly combined.
Stir in flour, then add milk as needed to create a thick batter.
Heat griddle or frying pan over medium-low. Add butter or oil, and cook pancakes in ¼-cup mounds.
Cook until lightly browned underneath and bubbles appear, then flip and cook on the second side.
Lower heat is better for these pancakes to ensure centers are set when the edges are the right color. Repeat with remaining batter. Eat immediately.