• Before you start, weigh the peeled ripe banana. It's important to use the same amount, or the batter can be too dry or too wet.
• In a high-speed blender, add rolled oats and pulse into flour.
• Add almond milk and ripe banana, and blend until smooth. The batter should be slightly thick but runny and easy to pour in a mixing bowl.
• Transfer to a mixing bowl and set aside 10 minutes to give time to the fiber to absorb the liquid. If you like, stir in some optional flavors like 1 teaspoon vanilla extract, a pinch of cinnamon, and 1-2 tablespoons coconut sugar for extra flavor.
• Warm a pancake griddle over medium-high heat. Slightly grease the griddle with coconut oil and scoop out 3 tablespoons of batter per pancake.
• Cook for 2-3 minutes on one side until it is set and starts to dry out.
• Flip on the other side and cook for an extra 1-2 minutes until cooked through.
• Cool on a cooling rack while cooking the remaining batter.
• Serve with banana slices, pecans, and a drizzle of maple syrup.

Storage

• Store in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before.