Add the banana, milk, maple syrup, and vanilla to a blender and blend until smooth.
Add the oats, baking powder, baking soda, and salt to the blender and blend again until smooth.
Add the eggs and blend for another 20 seconds or until smooth.
Heat a skillet over medium heat and spray with non-stick spray.
Add ¼-⅓ cup of batter to the pan and let it cook for 2-3 minutes or until the edges start to turn a light brown color and bubbles start to form and pop in the center of the pancake.
Flip the pancake and let it cook for another 2 minutes or until light and golden on the bottom.
Set aside on a plate in the microwave or topped with a towel to keep warm until you’re ready to serve them.
Repeat the cooking process with the remaining batter.
Serve with mixed berries, fresh mint, and syrup.
Storage: These pancakes can be stored in an airtight container in the fridge for up to 3 days.Freezing: Line a baking sheet with parchment paper, then arrange cooled pancakes on the sheet in a single layer. Place in the freezer for a couple of hours, then transfer to freezer bags. Freeze for 3-4 months. Thaw in the fridge and reheat in the microwave or on the stove top.