Step 1

In a medium bowl, mash the bananas well. Whisk in the coconut oil. Add all the dry ingredients and roughly mix together. Whisk in the oat milk until the batter is well mixed.

Step 2

Lightly coat a large non-stick skillet or griddle with a bit of coconut oil or oil, then heat over medium to medium-high heat. When the pan is hot, working in batches, spoon about 3 tablespoons of pancake batter onto the pan for each pancake. I usually use an ice cream scoop with a release trigger so all the pancakes are evenly sized. If needed, gently and lightly use the back of the spoon to guide the pancake batter so it spreads out into a 4-inch diameter round. Make sure to leave room between pancakes so you can easily flip the pancakes.

Step 3

Cook on one side, until there are some bubbles on the top, and the bottom is golden brown, about 2 minutes. Flip the pancakes, and cook until golden brown on the bottom, about 2 more minutes.

Step 4

Transfer to plates, top with desired toppings, and serve.