In a mixing bowl, whisk together oat flour, baking powder, cinnamon, and salt.

In another bowl, mash the ripe banana and mix in the eggs, almond milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.

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

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, then flip and cook for another 1-2 minutes until golden brown and cooked through.

Serve the pancakes with sliced bananas and a drizzle of maple syrup.