Add all ingredients to a high speed blender and process until smooth. Start with 1 1/4 cup of milk and add more as needed. The batter should be thick. If it's too runny, just let the batter sit and the oats will absorb some of the liquid.
Let the batter sit while you heat up a skillet.
Use 1/4 or 1/3 measuring cup to scoop batter onto a warm pan and cook on each side for about 2 minutes, or until bubbles start to form. I don't recommend pressing down on the pancakes as this removes the air and makes the pancakes very dense.
Repeat until all batter has been used.
Top with additional banana slices, berries, maple syrup and enjoy!
If you want the pancakes fluffier, add 1 egg into the batter. If you do so, lower the amount of milk to 1/3 cup to account for the extra moisture.
I don't recommend pressing down on the pancakes after you flip them, since this will make them thin and super dense.
The almond flour can be subbed for more oats if you need to make these nut free.
Serving: 2pancakes / Calories: 305kcal / Carbohydrates: 28g / Protein: 7g / Fat: 8.2g / Fiber: 4g / Sugar: 9.2g