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Peel 1 banana and blitz in a food processor until smooth.
Add the oats, milk, flour, vanilla and a pinch of sea salt, then blitz again until smooth.
Peel and slice the second banana.
Place a large non-stick frying pan on a medium heat.
Once hot, add 1 teaspoon of oil, then, working in batches, drop spoonfuls of the batter into the pan and top each with a few slices of banana, gently pressing them into the batter.
Cook for 2-3 minutes or until bubbling at the edges and lightly golden, then flip and cook on the other side for a further minute.
Meanwhile, heat the jam in a small saucepan, or microwave with 1 teaspoon of water to loosen.
Serve the pancakes with a dollop of nut butter, a drizzle of jam and a handful of defrosted fruit.