Add the ripe bananas, eggs, rolled oats, almond milk, baking powder, vanilla extract, cinnamon, and salt to a high-speed blender. Blend on high for 30 to 45 seconds until the batter is completely smooth and pourable. Let the batter rest in the blender for 5 minutes to thicken slightly.

Heat a large non-stick skillet or griddle over medium heat and melt a small amount of coconut oil to coat the surface. You will know the pan is ready when a drop of water sizzles and evaporates immediately upon contact.

Pour the batter into the skillet in 1/4-cup portions, leaving at least an inch of space between each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set and dry.

Carefully flip each pancake using a thin spatula and cook the other side for an additional 1 to 2 minutes. The pancakes should be puffed up and beautifully golden brown on both sides.

Transfer the warm pancakes to a plate and repeat the cooking process with the remaining batter, adding more coconut oil to the skillet as needed. Serve immediately topped with sliced bananas, fresh berries, and a generous drizzle of warm maple syrup.