Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, rolled oats, baking powder, bicarbonate of soda, ground cinnamon, and salt. Mixing these well now ensures the raising agents are evenly distributed.

Prepare Wet Ingredients: In a separate, medium-sized bowl, mash the ripe bananas thoroughly with a fork until they are mostly smooth with a few small lumps remaining. To this, add the eggs, milk, vanilla extract, melted butter, and optional maple syrup. Whisk until everything is well combined.

Combine Wet and Dry: Pour the wet banana mixture into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon until just combined. Be careful not to over-mix; the batter should be thick and lumpy.

Rest the Batter: Let the batter stand at room temperature for 10 minutes. What works best for me is using this time to get my toppings ready. This resting period is crucial as it allows the oats to soften and the flour to hydrate, leading to a much better texture.

Heat Your Pan: Place a large non-stick frying pan or griddle over a medium-low heat. Add a small knob of butter or a little oil and let it melt to coat the surface. The pan is ready when a drop of water sizzles instantly.

Cook the Pancakes: Using a ladle or a large spoon, pour about 60ml (a ¼ cup measure) of batter onto the hot pan for each pancake. Cook for 2-3 minutes, until you see bubbles appearing on the surface and the edges look dry and set.

Flip and Finish: Carefully flip the pancakes with a thin spatula and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.

Keep Warm: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter, adding a little more butter to the pan for each batch.