Make the flax 'egg' and mash the banana: In a small bowl combine 1 tbsp ground flaxseed with 3 tbsp water, stir, and set aside for 5–7 minutes until thick and gel‑like. This simulates the binding properties of an egg — letting it sit fully hydrates the flax so it can hold the batter together. Meanwhile, mash the ripe banana with a fork until mostly smooth (a few small lumps are fine for texture).

Measure and whisk the dry ingredients: In a medium bowl combine the oat flour (3/4 cup), 1/2 tsp baking powder, and 1/8 tsp salt. Whisking the dry mix breaks up any clumps from the blended oats and ensures the baking powder is evenly distributed for a consistent rise.

Combine wet ingredients: In a separate bowl whisk the mashed banana, the thickened flax 'egg', 1/2 cup milk, 1 tbsp maple syrup, and 1/2 tsp vanilla (if using). Whisking the wet ingredients first creates a smooth base so when you add the dry mix you avoid overmixing — overworked oat flour can get gummy.

Make the batter and rest: Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Gently fold in the 1/2 cup mixed berries — too much stirring will tear them and turn the batter purple. The batter should be thick but spoonable; if it seems too stiff, add up to 1–2 tbsp milk. Let the batter rest 5–10 minutes — this hydrates the oat flour and flax egg, giving a more tender, slightly puffier pancake and helping the batter hold together when cooking.

Heat the pan: Place a nonstick skillet or cast‑iron pan over medium-low heat and add a teaspoon of the neutral oil to coat. Heat to a moderate temperature — when a few drops of batter sizzle gently on contact, the pan is ready. Using medium-low heat prevents the sugars from the banana and maple from burning before the pancake cooks through.

Cook the pancakes: Spoon 3–4 tablespoons of batter per pancake into the pan (you should get about 6 pancakes total). Cook until small bubbles appear on the surface and the bottom is golden, 2–3 minutes; flip carefully and cook 1–2 minutes more until set and golden. Adjust heat as needed — if the underside is browning too quickly, lower the heat. Use the remaining oil sparingly between batches.

Finish and serve: Transfer cooked pancakes to a warm plate in a low oven (120°C/250°F) if making multiple batches. Serve stacked with an extra drizzle of maple syrup, a pat of butter or vegan spread if you like, and a few extra fresh berries for brightness. The contrast of warm pancakes and bright, slightly tart berries is what makes this dish sing.