Mash the banana well with a fork and mix with the oatmeal. Separate the eggs and stir the yolks with the almond milk into the oat flakes. Only use enough milk to create a stirrable, but viscous mixture. Let everything soak for about 5 to 10 minutes.
Meanwhile, beat the egg whites until frothy. Halve the vanilla pod and scrape out. Add the vanilla pulp, sugar and baking powder to the oat mixture and puree everything well with a hand blender. Then fold in the egg whites.
Brush a non-stick pan with a little oil and heat. Scoop the dough slowly and selectively into the pan. When the first bubbles appear and the dough rises a little, turn the pancake.
The pancakes can be served as desired. I personally like them with yogurt and fruit.
Note: The recipe is of course only a basis and can be changed as you wish. If you don`t have a vanilla pod, you can switch to flavor. The sugar can be left out, but a little sugar will add a little more crunch. The same applies to wetting the pan with oil.
Tip: If you want to save the dough and bake the pancakes at a later time, you should also wait until just before baking to add baking powder and egg whites.
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