Banana Oatmeal Collagen Pancakes (Freezer-Friendly)

1 Mash the bananas in a large bowl until smooth. Whisk in the eggs.
2 Stir in the flour, oats, collagen, cinnamon, and baking powder if using. Add almond milk a little at a time until the batter is thick but scoopable. If using rolled oats, let the batter rest for a few minutes so the oats can soften.
3 Heat a lightly greased pan over medium heat. Scoop about 2 tablespoons of batter per pancake to make small pancakes.
4 Cook for about 2 to 3 minutes per side, flipping once bubbles form and the edges are set.