In a large bowl whisk together the dry ingredients: 1 1/2 cups Gluten Free 1:1 Flour, 1/4 cup rolled oats (large flake, old‑fashioned), 1/4 cup packed brown sugar (or monk fruit), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

In a separate bowl whisk together the wet ingredients: 1 1/2 cups milk, 2 eggs (beaten), 2 ripe bananas (mashed), 3 tablespoons butter (melted), and 2 teaspoons vanilla.

Pour the wet mixture into the bowl with the dry ingredients and stir gently until the batter is almost smooth; a few small lumps are fine—do not overmix.

Let the batter rest for 10 minutes to allow the oats to soften and the batter to thicken.

While the batter rests, heat a nonstick griddle or large skillet over medium heat. Add the 1 tablespoon oil (vegetable or canola) to the pan and spread to coat, or use butter or cooking spray instead if you prefer.

For each pancake, pour about 1/3 cup of batter onto the hot griddle, leaving space between pancakes.

Cook the pancakes until bubbles form across the surface and the edges look set, about 2–3 minutes; check that the underside is golden before flipping.

Flip each pancake and cook the second side until golden and cooked through, about 1–2 minutes more. Reduce the heat if pancakes are browning too quickly.

Transfer cooked pancakes to a plate and repeat with the remaining batter. Serve warm.