Place oats, eggs, banana, almond milk, 1 tbsp (15 mL) oil, the baking powder, vanilla and cinnamon in blender; purée until smooth. Let stand for 10 minutes.
Preheat large non-stick skillet or griddle over medium heat; brush with some of remaining oil. In batches, pour about ¼ cup (60 mL) batter per pancake into skillet, spacing well apart; cook, turning once, for 3 to 5 minutes or until golden brown. Wipe skillet between batches and brush with more oil as needed.
Serve pancakes with choice of toppings, if desired.