Mash the banana in a bowl until smooth.

Add the egg and vanilla extract, then whisk until combined.

Add the oat flour, baking powder, cinnamon, and salt. Mix gently.

Add the milk if needed to reach a thick but pourable batter.

Fold in the fresh blueberries.

Heat a lightly greased skillet over medium-low heat.

Spoon 2–3 tablespoons of batter per pancake into the skillet.

Cook for 2–3 minutes, until bubbles form and the edges begin to set. Flip and cook for another 1–2 minutes until golden and cooked through.

Serve warm with Greek yogurt, fresh blueberries, banana slices, or maple syrup, if desired.