1 1/3cupsalmond milk at room temperatureor milk of choice
1/4cupmelted coconut oil at room temperature or avocado oil
Place 2 1/2 cups of rolled oats in a high-powered blender or food processor. Process until you have 2 cups of fine oat flour. (Skip this step if you’re using pre-packaged oat flour.)
In a medium bowl, whisk together the oat flour, baking powder, and salt.
Place the bananas, almond milk, coconut oil, and vanilla extract in the blender, and process until smooth. Add these wet ingredients to the dry ingredients, and stir to combine.
Heat a griddle pan over medium high heat. Lower the heat to medium low, then pour circles of batter onto the griddle. Use about 1/4 cup of batter for each pancake to get 12 pancakes. Cook for about two minutes on each side, flipping when the bottoms of the pancakes are nicely browned.
Serve warm, topped with pure maple syrup, sliced bananas, or your favorite pancakes topping.