In a blender or food processor, blitz the oats until flour-like.
Add the cinnamon, baking soda, baking powder and salt. Blend again to combine.
In another large bowl, mash the bananas.
Add the egg, vanilla, almond milk and maple syrup to the mashed bananas. Mix well.
Add the dry ingredients to the wet ingredients and fold gently until just combined.
Melt coconut oil in a large frying pan over a medium heat.
Once the oil is hot, add about 1/4 cup of the mixture to the pan per pancake. Use the back of the cup/spoon to smooth gently into a round shape. Lower the heat slightly.
After about 2 minutes, or once the bottom is golden brown, flip each pancake.
Fry for another 2 minutes on the other side.
Once cooked, transfer the pancakes to a piece of kitchen towel to soak up any excess oil.
Stack and cover with your favourite toppings!