In a bowl, mash the bananas using a fork. Add in the eggs, almond milk, maple syrup and peanut butter and whisk until smooth.
Place the oats, oat flour, baking powder and salt into a food processor or blender and pulse for 1-2 seconds, just enough to break up the oats but not blend them into a powder. Add the dry ingredients to the wet ingredients and stir until no dry spots remain. Let the batter sit for 10 minutes.
Spray non-stick cooking spray into a non-stick frying pan or pancake skillet and turn on low-medium heat. The temperature is important here. You want to cook these pancakes slow on low. Use 1/4 - 1/3 measuring cup to pour the batter into the center of the hot skillet and cook for 2-3 minutes, flip and cook for an additional 1-2 minutes. Repeat until you have used all the batter.
Serve with dairy free butter and maple syrup.
These pancakes are best if served immediately. You can freeze these pancakes and re-heat in the toaster.