Heat a medium pan on the stove over medium-low heat with 1-2 tsp of coconut oil. You want the bottom of the pan to be lightly oiled before adding the batter.
Add the oats to a blender or food processor. Blend until a fine meal forms.
Add the banana and plant-based milk to the oats. Blend until the batter becomes smooth. Batter consistency should mimic that of a traditional pancake batter. Not overly thick.
Once the pan is hot, measure out a heaping 1/4 cup of pancake batter to the pan. If you have room for two pancakes at a time, I suggest cooking two at a time.
Once the pancakes begin to show some bubbles on top (roughly after 5 minutes) it's time to flip the pancakes. Before flipping it, I like to move a little oil around on the pan to make sure where I am flipping it is covered with a light layer of oil. Then cook for another 5 minutes, or until golden brown. If bubbles aren't forming, turn your element to medium heat. I suggest starting at medium-low heat otherwise the outside cooks a lot faster than the middle, but keep in mind stoves will differ a little with their heat settings. When the pancakes are done, remove them from the pan and add another 1 tsp of coconut oil for the next round of pancakes.
The batter should divide nicely into four pancakes. This recipe works well to double. Pancakes are best eaten fresh and topped with fresh fruit and maple syrup.