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In a large mixing bowl, whisk the oat flour, baking powder, coconut sugar, salt, and cinnamon if using. Set aside.
Mash the bananas on a chopping board, and pack them in measuring cups to ensure you have 1 cup of mashed bananas.
In a high-speed blender, add mashed bananas, almond milk, yogurt, light olive oil, and vanilla extract if used.
Blend on high speed for 20 seconds until smooth like banana milk.
Pour the liquid ingredients into the bowl with the dry ingredients and stir to combine and form a pancake batter - it will be a bit grainy because of the oat flour. That's normal. Set aside 10 minutes to thicken.
Stir the batter to check its consistency. If too thick, whisk in a splash of almond milk. If too liquid, add a bit more oat flour.
Warm a pancake griddle and lightly oil it with avocado oil.
Scoop ¼ cup of batter per pancake - not more or they are difficult to flip. Cook them for 2-3 minutes until the sides are lightly brown.
Flip and cook the pancakes for another minute on the other side. The recipe makes 12 pancakes and serves 3 breakfasts of 4 pancakes.
Serve as a stack of 4 with maple syrup, banana slices and chopped nuts for a healthy breakfast