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1. In a small-ish bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
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2. Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short
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30 second bursts in the microwave, stirring between each, until it is melted again.
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3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
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4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry
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ingredients are thoroughly moistened. Do not overmix!
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5. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
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6. Heat a heavy cast iron skillet (or nonstick pan/griddle) over medium-low heat. Lightly oil the surface with vegetable oil or
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cooking spray.
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7. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the
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pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
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8. When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on
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both sides. You may need to adjust the heat up or down at this point.
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9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
