If you don’t have a food processor, you can use 1 heaping cup (100 g) oat flour instead of the 1 cup (100 g) old-fashioned oats—mash the banana well before stirring all of the ingredients together (including the ¼ cup old-fashioned oats).
This recipe is easily doubled to serve four. —Sarah Jampel
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cups (129 g) old-fashioned oats, divided
ripe bananas, divided
cup plus 2 Tbsp. dairy-free milk (such as Oatly)
tsp. baking powder
tsp. ground cinnamon
tsp. kosher salt
tsp. vanilla extract
Tbsp. extra-virgin olive oil, plus more for pan
cup dark chocolate chips (dairy-free if desired; optional)
Yogurt or dairy-free yogurt (optional) and pure maple syrup (for serving)
Grind 1 cup (100 g) oats in a food processor until finely ground but with some texture remaining (think coarse sawdust), about 1 minute.
Peel 1 banana and tear into large pieces. Add to ground oats along with dairy-free milk, baking powder, cinnamon, salt, vanilla, and 3 Tbsp. oil. Process, stopping to scrape down sides as needed, until well combined. Remove bowl from base and stir chocolate chips (if using) and remaining ¼ cup (29 g) oats into batter. Let sit 15 minutes; it should be slightly thickened.
Meanwhile, thinly slice remaining banana and set aside.
Heat 1 tsp. oil in a 10″ or 12″ nonstick skillet over medium-high, swirling to coat bottom of pan. Working in batches of 2 or 3, depending on the size of your pan and the confidence you have in flipping, scoop in about ¼ cup batter per pancake and flatten slightly with a spatula. Arrange a few reserved banana slices on top, then reduce heat to medium, and cook until set and golden brown underneath, 2–3 minutes. Flip pancakes over and cook on other side until golden brown, 1–2 minutes. Transfer to a large plate. Repeat with remaining batter, adding more oil to pan between batches as needed.
Serve pancakes topped with yogurt (if using) and maple syrup.