In a high-speed blender, combine rolled oats, baking powder, salt, and cinnamon. Blend on high until the oats transform into a fine powder, resembling flour—this should take about 30 seconds. Once done, carefully pour the mixture into a bowl and set it aside while you prepare the wet ingredients.

Add baby spinach, mashed banana, milk of your choice, melted coconut oil, eggs, and maple syrup or honey into the blender. Blend everything on high for about 30-45 seconds until the mixture is creamy and smooth, with no lumps remaining.

Return the oat mixture back to the blender, ensuring it's well combined with the wet ingredients. Blend again for an additional 20-30 seconds until the batter is fully incorporated and has a thick, pourable consistency.

Place a non-stick skillet over medium-low heat, allowing it to warm for about 2 minutes. Add a small amount of oil to the pan to lightly coat the surface.

Pour approximately ¼ cup of the pancake batter into the heated skillet. Cook for about 2 minutes or until bubbles start to form on the surface and the edges appear set. Flip the pancake carefully with a spatula and cook for an additional 2 minutes on the other side until golden brown and cooked through.

Once cooked, transfer the pancakes to a plate and serve warm with your favorite toppings like fresh fruit, nut butter, or yogurt.