In a blender, add the rolled oats and blend until flour-like. Remove the oat flour from the blender and set aside. Add the almond milk, bananas and apple cider vinegar to the blender, then blend until the mixture is smooth with no big lumps.
Transfer the oat flour to the blender, then add the baking powder, cinnamon and strawberries. Pulse a few times to combine, being careful not to over-blend.
Heat a non-stick griddle pan over a medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
Pour a third of a cup of the batter into the griddle. Place the sliced strawberries on top. Cook for 3-4 minutes, until the edges firm up and you can slide a spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat with the remaining batter. Serve immediately with fresh strawberries and maple syrup, if desired.