Begin by slicing your ripe bananas into ⅓-inch thick medallions, ensuring they are uniform for even cooking. Set aside.

In a mixing bowl, whisk together oat or almond milk, maple syrup, baking powder, vanilla extract, and cinnamon until well combined. Gradually fold in the flour.

Preheat a non-stick skillet over medium heat and melt about ½ tablespoon of butter.

Dip each banana slice into the pancake batter, ensuring they are fully coated, then place them in the skillet.

Cook for about 2-3 minutes, or until the bottoms are golden brown, then flip and cook for an additional 2 minutes.

Once cooked, remove from the skillet and serve warm, drizzled with maple syrup.