In a food processor, put the almonds, rolled oats, and banana, and blend until you make a paste.
In a bowl, add all the ingredients and the blended paste, and mix until well combined.
Allow the batter to rest while heating up a non-stick pan or griddle over high/medium heat.
When the pan is heated, lower the heat to medium and wipe over some vegetable oil.
Pour ¼ cup of the batter for every pancake.
When bubbles begin to appear on the surface, flip them over with a spatula.
Repeat with the remaining batter.
Top them with maple syrup, fresh fruit of choice, and/or more tahini paste.