Heat a skillet over medium heat.

Combine the mashed banana, eggs, coconut oil, almond milk and apple cider vinegar in a large bowl. Whisk well, until fluffy.

In a seperate bowl, mix together oat or almond flour, flax, cinnamon, baking soda and salt.

Gently fold flour mixture into egg mixture. Stir until well combined.

Lightly oil skillet with oil ( I used ~1 tablespoon of grapeseed oil). Pour batter onto skillet using a 1/4 cup scoop.

Flip pancakes when bubbles surface and continue cooking on other side until golden brown.

Enjoy :)