In a blender or food processor, puree your bananas. You can smash them, but I find that pureeing them works wonderfully.

In a separate bowl combine oats that have been run through food processor, oat flour, 2 tsp baking powder, protein powder, salt and stevia if using it, or sugar. Mix well.

Combine pureed bananas, dry ingredients, milk, egg whites and vanilla in a large bowl, mixing until combined, but do not over mix.

Lightly spray a griddle or pan with non-stick cooking oil, then heat pan to medium heat. Right before starting to cook your pancakes, stir in the additional one teaspoon of baking soda, which will help puff up the pancake batter. It takes about a minute for that to happen, but it does, and it soaks up some of the liquid and makes the batter much more scoopable.

Scoop approximately 1/4 cup servings of batter onto your griddle (I use an ice cream scoop), flipping over once bubbles form on one side. Let second side cook until golden brown. Repeat until all batter is used and enjoy!