Set up your pan. Heat a nonstick skillet or griddle over medium heat. Lightly grease it with oil or butter so the first batch doesn’t stick.

Blend or mix the dry base. If using rolled oats, blitz them in a blender until they look like flour. Add baking powder, baking soda, salt, and cinnamon. Stir to combine.

Mash the bananas. In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine and add texture.

Whisk in wet ingredients. Add eggs, peanut butter, vanilla, and 1/2 cup milk. Whisk until creamy. If your peanut butter is very thick, warm it slightly so it blends easily.

Add protein powder. Sprinkle in the protein powder and whisk gently. If the mixture gets too thick at this point, add a splash more milk.

Combine wet and dry. Fold the oat flour mixture into the bowl. Stir just until no dry streaks remain. The batter should be thick but pourable, like yogurt. Adjust with a tablespoon or two of milk if needed.

Rest the batter. Let it sit for 5 minutes. This helps the oats hydrate and the baking powder activate, leading to fluffier pancakes.

Cook the pancakes. Scoop 1/4 cup portions onto the hot pan. Cook for 2–3 minutes, until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes, until golden and cooked through.

Tweak the heat. If they brown too fast, lower the heat. If they’re pale and taking ages, bump it up slightly. Aim for steady, even browning.

Serve warm. Stack with sliced bananas, a spoon of yogurt, or a drizzle of maple syrup. For extra crunch, add chopped peanuts on top.