Measure and prepare ingredients. Peel the bananas and break them into chunks. If using frozen berries, place about 1 cup to thaw for the compote and 1 cup to fold into the batter; if fresh, rinse and drain. Pre-measuring keeps the workflow smooth and prevents overmixing later.

Make oat flour: Add the rolled oats to a blender or food processor and pulse until you have a fine, flour-like texture (about 30–45 seconds). Creating oat flour gives the pancakes a tender crumb and an even texture while keeping the recipe grain-forward and naturally gluten-free if you use certified gluten-free oats.

Combine dry ingredients in a medium bowl: whisk the oat flour with the baking powder, salt, and cinnamon (if using). Whisking the baking powder into the dry mix ensures it’s evenly distributed so pancakes rise uniformly.

Mash the bananas: In a separate bowl, mash the banana chunks with a fork until mostly smooth — a few small lumps are fine and add texture. Ripe bananas add moisture, sweetness, and act as a binder to replace eggs.

Make the wet mixture: To the mashed bananas add the almond milk (or dairy milk), vanilla extract, and 2 tablespoons maple syrup. Whisk until combined. The liquid softens the oat flour; using slightly thinner batter helps the pancakes spread and cook evenly without becoming gummy.

Fold wet into dry: Pour the wet mixture into the dry mix and gently fold until just combined. Overmixing activates the oats and can make pancakes gluey; aim for a batter that’s thick but pourable — add up to 1–2 tablespoons more milk if it seems very stiff. Stir in 1 cup of the mixed berries gently so they don't burst.

Rest the batter 5–8 minutes. This short rest lets the oats hydrate fully and the baking powder begin working, which improves texture and helps the pancakes hold together while cooking.

Prepare a nonstick skillet or griddle: Heat over medium heat and add 1/2 teaspoon of coconut oil or butter to coat. Test the temperature by flicking a few drops of water — they should dance and evaporate. A properly preheated pan ensures a golden exterior without overcooking the interior.

Cook the pancakes: Spoon about 1/4 cup batter per pancake into the hot skillet (or use a 1/4-cup measure). Leave 1–2 inches between pancakes. Cook for 2–3 minutes until edges look set and you see bubbles forming and popping on the surface. Flip gently and cook 1.5–2 minutes more until golden and cooked through. Resist pressing down on them — pressing forces out steam and makes pancakes dense.

Keep finished pancakes warm in a low oven (100–110°C / 210–230°F) on a baking sheet while you cook remaining batter. This helps all pancakes to be served hot and keeps them tender rather than soggy.

Make the warm berry compote: In a small saucepan over medium heat combine the reserved 1 cup mixed berries, 2 tablespoons maple syrup, and 1 teaspoon lemon juice (if using). Cook, stirring occasionally, until the berries begin to break down and the mixture thickens slightly — about 4–6 minutes. Simmering the berries concentrates their flavor and gives the sauce a jammy finish that pairs with the dense oat pancakes.

Plate and finish: Stack 2–3 pancakes per person, spoon a few tablespoons of warm berry compote over the stack, and drizzle with the reserved maple syrup if desired. Garnish with extra fresh berries and a light dusting of cinnamon or lemon zest for brightness.

Serve immediately. These pancakes are best hot from the pan; the combination of warm berry compote and slightly caramelized pancake edges creates a restaurant-quality contrast of temperature and texture.