Add oat flour and baking powder to a large mixing bowl and whisk.
Add your ripe banana, charcoal powder and almond milk (or any non-dairy milk) to the blender, and blend on high until completely smooth.
Pour your blended ingredients into the bowl and mix with a spatula until incorporated and smooth. You’ll want to work quickly as the batter tends to thicken up as it sits.
Heat one tbsp coconut oil in a non sticky frying pan on medium heat. Use a large spoon to pour batter into the pan, with a little space between each pancake. If necessary spread with the back of a spoon to form a circle and thin out.
Cook on the first side until the edges look set, and bubbles begin forming throughout the batter (about 2 minutes). Flip and cook on the second side for another 2 minutes or until it is lightly golden brown.
Repeat until all the batter has been used.
Serve warm with pure maple syrup and fresh berries.
Notes
If you don't have oat flour add rolled oats to blender and blend until a fine flour forms. Sift through a sieve to get rid of any chunks. The finer the better!Pancakes should be eaten fresh but can be stored in the fridge for up to 5 days.Pancakes are freezer friendly and will keep well frozen for 6 months.