Mix Dry Ingredients: In a large mixing bowl, whisk together 1 cup of old-fashioned oats, 1 cup of oat flour, 1 teaspoon of ground cinnamon, 1 tablespoon of baking powder, and 1/2 teaspoon of baking soda.

Prepare Wet Ingredients: In another bowl, mash 2 ripe bananas until smooth, then whisk in 1 cup of milk, 1/4 cup of melted honey, 2 eggs, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter.

Combine Mixtures: Pour the banana mixture into the bowl with the dry ingredients. Gently stir until just combined; it’s okay if the batter remains slightly lumpy.

Preheat the Griddle: Place a non-stick griddle or frying pan over medium heat and allow it to warm up for about 5 minutes. Grease the surface.

Cook the Pancakes: Using a 1/4 cup measuring cup, pour portions of batter onto the hot griddle, spacing them about 2 inches apart. Cook for about 2 minutes until bubbles form on the surface and the edges look set.

Flip and Finish: Gently flip each pancake and cook for an additional 1-2 minutes until they turn golden brown.

Repeat and Serve: Continue cooking the remaining batter in batches, greasing the griddle as needed. Serve warm with your favorite toppings.