Slice ripe bananas into ⅓ inch thick medallions and set aside.

In a mixing bowl, whisk together oat or almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Gradually add in all-purpose flour, stirring until smooth.

Heat a non-stick skillet over medium heat. Add butter and swirl to coat.

Dip each banana medallion into the batter and place in the skillet.

Cook for 2–3 minutes until golden brown, then flip and cook for another 1–2 minutes.

Transfer the pancake bites to paper towels to drain excess oil and repeat the process.

Serve warm with maple syrup, powdered sugar, or fresh fruit.