Combine oats, baking powder, salt, milk and banana in a blender pitcher; blend until smooth, stopping the blender and stirring the mixture with a spatula as necessary to keep it moving. Add eggs, honey and vanilla and blend just until combined. (If your batter seems too thick, add milk to the blender a little at a time until it reaches your desired consistency.) Pour batter into a medium bowl for scooping.
Heat large skillet over medium heat until hot; add 2 teaspoons butter and swirl to coat. Scoop batter by ¼ cupfuls onto hot skillet and cook until batter starts to bubble. (If batter seems to be cooking too fast, reduce heat; too slow increase heat slightly.) Flip and cook through. Transfer to serving plate and repeat with remaining batter.
Serve pancakes with butter and real maple syrup.
Be sure to look for gluten free oats if gluten content is a concern for you.
Note that you'll need a ¼-cup measuring cup to scoop the batter.