Blend the oats into a fine flour using a blender or food processor.

In a mixing bowl, combine the oat flour, baking powder, cinnamon, and salt.

In another bowl, whisk together the mashed banana, Greek yogurt, eggs, vanilla extract, and milk until smooth.

Gradually add the wet ingredients to the dry ingredients and mix until a batter forms. Let it rest for 5 minutes.

Heat a non-stick skillet over medium heat and grease lightly with oil or butter.

Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges are set, about 2-3 minutes.

Flip and cook the other side until golden brown, about 2 more minutes.

Serve warm with your favorite toppings like fresh fruit, honey, or a dollop of yogurt.