Whisk together buttermilk and egg in a medium bowl.

Combine oats, flour, sugar, baking soda, cinnamon, and salt in another medium bowl.

Stir the dry mixture into the wet mixture and let stand for 15 minutes. The batter will bubble slightly as it sits.

Meanwhile, add orange juice and honey to a saucepan and warm over medium heat.

Coat a griddle or large nonstick skillet with cooking spray, and also heat over medium heat.

Add batter to hot griddle, using 1/4 cup for each pancake. Cook for 2-3 minutes until bubbles dot the surface, then flip and continue cooking 1-2 minutes more until cooked through and golden on both sides. Adjust heat as necessary to prevent over-browning.

Slice bananas.

Top pancakes with orange sauce and sliced bananas before serving.