Add the oats to a blender and blend until a flour forms. It is perfectly fine if the flour isn’t the same consistency as regular flour – I often leave mine slightly coarse.

Add the remaining ingredients (eggs, mashed banana, cinnamon, vanilla extract, baking powder and sea salt) to the blender and blend until well combined.

Heat a large non-stick skillet over medium-high heat and add enough coconut oil (or high temperature cooking oil of choice) to the skillet to generously coat the surface, about 1 to 2 tablespoons.

Measure out a ¼ cup of batter and pour onto the hot skillet. Cook until the sides firm up and some bubbles raise to the top, about 2 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.

Top with choice of toppings and enjoy!