In a blender, combine the rolled oats and milk; blend until smooth.

Add the ripe banana, egg, baking powder, vanilla extract, cinnamon, and salt to the oat mixture; blend again until well combined.

Let the batter sit for 5 minutes to thicken.

Heat a non-stick skillet over medium heat and add a little oil or butter.

Pour 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter, adding more oil as needed.

Serve warm with your choice of toppings.

Enjoy your delicious and nutritious oatmeal pancakes!