In a medium bowl, whisk together the flour, oats and salt. Set aside.
In a large glass mixing bowl, add the buttermilk, melted butter, egg, banana and vanilla bean paste. Whisk until well combined.
Add the dry ingredients to the wet ingredients and whisk until well combined. The batter will be lumpy.
In a large skillet over medium heat, melt 1 T of butter (don’t let it burn!).
Pour the pancake batter (about 1/2 C for each pancake) into the skillet and cook until the batter begins to bubble on the surface.
Flip the pancakes and cook about 1 - 2 minutes more. You want the pancakes to be lightly browned on the bottom.
Store any unused batter in an airtight container in the refrigerator for up to 3 days.