In a blender, mix the oats, baking powder and baking soda, and a pinch of salt
In a bowl, mash the ripe banana and the coconut oil with a fork
Add plant milk and stir well until the banana turns into smaller pieces
Add the flour/dry mix little by little while whisking
Let the batter rest in the fridge for at least 15 minutes
Cook into small pancakes on a hot non-stick pan
Serve with the raspberry jam, some fresh berries, and some grated orange zest on top
For the raspberry jam
In a pot, mix freshly squeezed orange juice, sugar and raspberries and gently stir for a few minutes on low-medium heat until you have a runny jam consistency. Set aside