Blend the rolled oats using a high-speed blender and pulse until they form a flour-like consistency.

Combine almond milk and ripe banana in the blender, and blend until the mixture becomes smooth. The batter should have a slightly thick consistency that is still pourable into a mixing bowl.

Transfer the batter to a mixing bowl and allow it to rest for 10 minutes, allowing the fiber to absorb the liquid.

Heat a pancake griddle over medium-high heat. Lightly grease the griddle with coconut oil and pour 3 tablespoons of batter per pancake.

Cook for 2-3 minutes on one side until it solidifies and starts to dry out.

Flip the pancake to the other side and cook for an additional 1-2 minutes until it is fully cooked.

Serve the pancakes with slices of banana, pecans, and a drizzle of maple syrup.