In a blender, combine the ripe bananas, rolled oats, eggs, baking powder, cinnamon, salt, milk, and vanilla extract. Blend on high until the mixture is smooth and creamy, about 30-60 seconds. This step is crucial as it ensures that the oats are finely ground and the batter is well combined.

Place a non-stick skillet or griddle over medium heat. Allow it to heat for about 2-3 minutes. This is important to ensure that the pancakes cook evenly and do not stick.

Add the coconut oil or butter to the skillet, swirling it around to coat the surface evenly.

Pour about 1/4 cup of batter onto the skillet for each pancake. Leave space between pancakes as they will spread slightly.

Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. This indicates that the pancakes are ready to flip.

Using a spatula, carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown.

Repeat with the remaining batter, adding more oil or butter to the skillet as needed.

Serve the pancakes warm with your choice of toppings such as fresh fruit, yogurt, or maple syrup.