Place 1 cup oats in a blender or food processor and pulse until they reach a fine flour consistency.

Add 1 ripe banana, 1 egg, 1/3 cup milk of choice (more as desired to thin out batter), a pinch of sea salt, 1 1/2 tsp vanilla extract, 1 tsp baking powder, 1/2 tsp cinnamon, and 2–3 tsp maple syrup or honey (optional) to the blender with the oat flour.

Process until the batter is smooth and combined, stopping to scrape down the sides once or twice if needed.

Check batter thickness: it should be pourable but not runny. If it is too thick, add additional milk 1 tablespoon at a time and pulse until you reach the desired consistency.

Heat a skillet or griddle over medium heat and lightly grease it with oil or butter.

Pour batter onto the hot skillet to form pancakes of your desired size (about 1/4 cup batter per pancake is a good guide). If using, sprinkle chopped pecans or walnuts onto each pancake immediately after pouring.

Cook until the edges look set and bubbles form on the surface (about 2–3 minutes), then flip and cook the other side until golden and cooked through (about 1–2 minutes).

Serve warm. Top with additional maple syrup or honey and/or chopped pecans or walnuts if desired.