Make the oat flour (if you haven't already): Pulse rolled oats in a blender or food processor until you have a fine, slightly powdery flour. Measuring the oat flour by weight (200 g) is more reliable than by volume because ground oats pack differently. Fine oat flour creates a tender crumb in the pancake.

Mix dry ingredients: In a large bowl whisk together the oat flour, 2 teaspoons baking powder and 1/4 teaspoon salt. Whisking distributes the leavening evenly so every pancake lifts uniformly; it also breaks up any small clumps of flour.

Combine wet ingredients: In a separate bowl mash the ripe banana with a fork until mostly smooth (a few small lumps add texture). Whisk in 1 teaspoon vanilla, 1 tablespoon maple syrup, and 300 ml milk of choice. The banana acts as the binder and natural sweetener in this egg-free batter; whisking it with milk helps it reincorporate smoothly into the dry ingredients.

Make the batter: Pour the wet mixture into the dry and stir gently until just combined. The batter should be pourable but thicker than regular wheat pancake batter — aim for a ribbon that falls slowly from a spoon. Let the batter rest 5 minutes: the oat flour will absorb liquid and thicken slightly, yielding a silkier texture and better rise.

Prepare the compote while the batter rests: In a small saucepan, combine 300 g mixed berries and 2 tablespoons (about 30 g) maple syrup. If using frozen berries, no need to thaw. Heat over medium, stirring occasionally, until the berries release their juices and the mixture begins to gently bubble, 6–8 minutes. Smash a few berries with the back of a spoon to create a mix of whole fruit and saucy syrup — this provides both texture and glossy sheen.

Adjust compote consistency and seasoning: If you prefer a thicker compote, simmer a couple more minutes; for a looser sauce, remove earlier. Taste and add a squeeze of lemon or a pinch of salt if the berries are very sweet — a little acid brightens the flavors and stops the syrup from tasting flat.

Heat the pan: Warm a nonstick skillet or griddle over medium heat and brush with a thin layer of neutral oil (about 1 teaspoon per batch). Test the temperature by dropping a few drops of water — they should dance and evaporate. Cooking at medium heat ensures the pancakes brown evenly without burning while the center cooks through.

Cook the pancakes: For each pancake, spoon about 1/4 cup (60 ml) batter onto the hot surface. Cook 2–3 minutes until the edges look set and bubbles appear on the surface and don’t immediately pop; then flip and cook 1½–2 minutes on the second side until golden. Oat pancakes don’t brown as aggressively as wheat ones, so watch the color and the batter’s surface rather than relying only on time.

Keep warm and repeat: Transfer cooked pancakes to a warm oven (about 90 °C / 200 °F) on a wire rack while you finish the rest so they stay tender and don’t steam. Reapply a light film of oil to the pan as needed to prevent sticking.

Plate and finish: Stack 2–3 pancakes per person, spoon warm mixed berry compote over the top, and drizzle extra maple syrup if desired. A small pat of butter, a dusting of powdered sugar, or a spoonful of Greek yogurt also make elegant finishing touches that add richness or tang.