Place the almond milk in a 1 cup measuring cup and stir in the lemon juice or vinegar. Allow the mixture to stand at room temperature for 10 minutes to sour (this is dairy free buttermilk!) while you prep the remaining ingredients.

Mashed the bananas in a large bowl (it's ok to leave a few chunks). Add the almond milk, eggs and oil and whisk well to combine.

Add the oat flour, baking powder, baking soda, cinnamon and salt to the wet ingredients and whisk well to combine. Allow the mixture to stand for 5-10 minutes to thicken to the desired consistency. If the batter becomes too thick at any time, whisk in an additional tablespoon or two of milk.

Heat a nonstick skillet or griddle over medium heat. Using an ice cream scoop or 1/3 cup measure, pour the batter onto the heated skillet and spread the batter out with the back of the scoop. Flip the pancakes once bubbles begin to form on top and the bottom is golden brown, and cook about 2 minutes longer or until browned. Place the cooked pancakes on a wire rack and repeat with the remaining pancake batter. If the pan becomes too hot, reduce the heat to medium low and adjust cooking time.

Serve warm with maple syrup and fruit if desired. Enjoy!