In a blender, combine the 2 bananas, rolled oats, nondairy milk, chickpea brine, and cinnamon until very smooth. 

Heat a nonstick pan over medium heat and add 1 tablespoon of coconut oil or vegan butter. Spread it around with a paper towel so the pan has a thin even coating of oil.

Pour about a 1/2  cup of batter into the center of the pan. Let it cook on one side for 1 1/2 to 2 minutes. Only flip when the batter starts to bubble on the surface and the edges are looking a little bit cooked. Flip and cook on the other side for 1 1/2 to 2 minutes. Remove onto a wire rack to let the steam escape.

Serve with sliced banana and maple syrup.