1. Chuck the oats into your blender, food processor or nutribullet, and pulse until you have a fine oat flour.
2. Next mash the peeled banana in a bowl and throw in the oat flour.
3. Open your can of coconut milk and scoop out two spoons of the thick creamy part on top and pop that in the fridge for serving. Spoon the rest of the creamy bit into a measuring cup and add the liquid hiding underneath the creamy top layer until you have a combined 150ml. Add this, the baking powder and salt to the oats and banana and mix until well combined.
4. Leave the batter to sit for 5-10 minutes (aka have a well-deserved tea break).
5. Heat a frying pan over medium heat. Blob in bits of pancake batter and fry for roughly 2-3 minutes until golden and crisp on the bottom. Once golden, flip the pancakes and colour the other side. Repeat with the remaining batter and keep the cooked pancakes warm under tin foil or in a low 80C oven.
6. When ready to serve, stack the pancakes high, scatter over the blueberries, smother in maple syrup and blob coconut cream on top.

The perfect lazy Saturday morning, done and dusted.