Prepare all of the ingredients as directed above.

In a bowl, mash the bananas until smooth. Whisk in eggs, milk, and vanilla extract until well combined.

In a separate bowl add oat flour, baking powder, cinnamon, and salt. Whisk together to break up any lumps, then add to the wet ingredients. Add the blueberries and fold gently until just combined (do not overmix). Let the batter rest for 3 minutes.

After the batter rests, check it for consistency. It should be thick but spreadable. Add a little extra milk if needed.

Heat the oil in a nonstick or cast iron skillet over medium-low heat and swirl to coat. (Medium-low is important here as oat flour pancakes brown faster than wheat flour).

Scoop about ¼ cup of batter per pancake. Cook until bubbles form at the edges and the surface looks mostly set.

Flip and cook the second side until fully set in the center. Repeat with remaining batter.

Brew and prepare the coffee to your liking.

Top the pancakes with sliced banana, blueberries, and a drizzle of maple syrup.

Serve with cottage cheese and coffee.