Start by mashing the ripe bananas in a bowl until smooth. Add oat flour, plant-based protein powder, almond milk, baking powder, vanilla extract, and a pinch of salt. Mix until well combined.
Place a non-stick skillet or griddle over medium heat and allow it to warm up. Lightly grease the surface with cooking spray or a small amount of oil.
Pour a ladleful of the batter onto the skillet, using the back of the ladle to spread it into a round shape. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until golden brown.