Start off by combined mashed bananas, an egg, coconut oil and milk in your food processor or blender and pulse until you get a mostly smooth but thick mixture. Next, pour the mixture into a large mixing bowl and sift in rice flour, sugar, baking powder, salt and ground cinnamon, and mix until just combined, before gently folding in the quick cooking oats.
Heat up a little coconut oil in a non-stick skillet over medium heat and pour half cup of batter in the middle of the skillet, swirling the batter around to create a circle. Allow the batter to cook until bubbles rise to the surface and the bottom has turned a golden brown. Flip the pancake over with a spatula and allow it to cook a little more until the other side is also golden. After all the pancake batter has been used up, serve these oatmeal banana pancakes with fresh sliced bananas and a generous drizzle of honey. Eat up and enjoy!