Mash the overripe bananas
Add the almond or oat milk, maple syrup, baking powder, cinnamon, and vanilla.
Add the flour and oats and mix until a batter is formed. Then, add the pecan pieces and fold them in.
Heat a skillet greased with vegan butter to medium heat. Scoop in about 3 tablespoons of batter per pancake and cook until bubbles form on the tops and the pancakes lift easily off of the skillet. Flip - they should be golden. Cook for another minute or until the pancake is golden on the bottom. Remove from skillet and repeat this process until all of the batter is used.
Serve warm, topped with banana slices, pecans, and drizzled with maple syrup.