In a medium-size bowl mash one banana with a fork.
Add rolled oats, chia seeds, and oat milk (or other plant-based milk of your preference), and stir together.
Let sit for a few minutes.
Heat a skillet over medium heat with a dash of non-stick spray or vegetable oil.
Pour pancake batter into skillet in round circles. Cook for 2-3 minutes on one side and then turn over and cook for 1-2 minutes.
Serve with raspberries on top and drizzle with agave syrup.