Start by adding all of your ingredients in a high speed blender. Layer all of the ingredients in the following order; ripe bananas, rolled oats, eggs, vanilla extract, cinnamon, baking powder, baking soda, pink sea salt, and unsweetened almond milk. Blend for 30 seconds to a minute until all ingredients are blended together and smooth texture has been reached. Make sure there aren't are clumps or traces of banana or oats.

Lightly grease a griddle or a large skillet with a bit of coconut oil. Bring to a heat at 350 degrees Fahrenheit or medium-high on stovetop. Once surface is heated, start pouring batter in increments of 1/4 cup. If using a griddle you can fit 3 pancakes at a time. If using a skillet you can cook 1-2 pancakes at a time depending on how large your skillet is.

Cook pancake on the first side for 1-2 minutes or until you start to see bubbles forming on the batter. Using a spatula, gently flip pancake over and cook for another 1-2 minutes. If you see smoke coming out of the surface, remove pancake immediately. Remove cooked pancakes from heated surface and keep warm. Repeat until the rest of the batter is all cooked through. You should end up with 9 pancakes.

Serve pancakes while still warm and top with any preferred toppings. Place any leftover pancakes in an airtight container and keep refrigerated for up to 4-5 days. Enjoy!