Begin by measuring all your ingredients for the Peanut Butter Oatmeal Pancakes, including rolled oats or quick oats and a ripe banana.

In a blender, combine the wet ingredients first: mash the ripe banana, then add the medium egg, oat milk, and vanilla extract. Blend until well incorporated. Next, add the rolled oats, peanut butter, baking powder, cinnamon, and salt. Blend until you achieve a smooth batter, about 30 seconds.

Let the batter rest for about 5 minutes, allowing the oats to absorb moisture and enhancing the texture.

Preheat your non-stick skillet over medium heat for about 2-3 minutes and lightly grease the surface.

Pour approximately ¼ cup of the batter onto the skillet for each pancake. Cook until edges look set and small bubbles form, about 1-2 minutes.

Flip the pancake gently with a spatula and cook for an additional minute until both sides are golden brown.

Transfer the pancakes to a plate, keeping them warm, and add toppings like fresh fruit or yogurt before serving.