Place the banana, eggs, oats, milk, cinnamon, baking powder, and salt into a blender. Blend until smooth.
Let it sit for 2–3 minutes to help the oats absorb the liquid and thicken.
Heat a nonstick skillet or griddle over medium heat. Add a touch of oil or cooking spray.
Scoop about ¼ cup of batter per pancake. The pancakes will spread slightly but remain thick enough to hold their shape.
If adding blueberries or chocolate chips, sprinkle them on top before flipping.
Cook for 2–3 minutes on the first side. Look for small bubbles forming around the edges — that’s your sign to flip.
Flip gently and cook another 1–2 minutes until golden brown
