Place gluten-free oats into a blender or food processor. Pulse until they create a flour-like consistency.
In a large bowl, combine oats, baking powder, cinnamon, and stevia.
In a separate bowl, mix almond milk, vanilla extract, honey, mashed bananas, and one egg.
Slowly add your wet ingredients to your dry, stirring until batter becomes thick. Fold fresh blueberries into the mixture.
Heat a lightly oiled griddle on medium-high. Using approximately ¼ cup for each pancake, scoop batter onto griddle.
Cook pancakes until golden brown on both sides. Serve with desired toppings and enjoy!