In a large mixing bowl, mash the bananas thoroughly with a fork until they form a smooth, almost liquid paste with no visible lumps. You should see a pale yellow, creamy consistency that smells intensely sweet.

Crack the eggs into the bowl and whisk them into the banana mixture until the batter turns a uniform golden colour and feels slightly thinner. The eggs should be fully incorporated, leaving no streaks of white behind.

Add the almond butter and whisk again. The mixture will thicken noticeably and take on a rich, nutty aroma. Keep whisking until the almond butter has completely dissolved into the wet ingredients — you should not see any separate pockets of paste.

Sprinkle in the ground flaxseed, oat flour, baking powder, cinnamon, and salt. Fold everything together with a spatula until you have a thick, spoonable batter that looks speckled with tiny dark flecks from the flaxseed. If the batter feels too stiff to pour, stir in the optional milk one tablespoon at a time until it loosens to a dropping consistency.

Let the batter rest for 5 minutes. During this time, the flaxseed will absorb moisture and swell, and you will see the mixture become noticeably thicker and slightly gel-like. This rest is crucial for fluffy pancakes.

Place a non-stick frying pan over medium heat and add half the coconut oil or butter. When the oil shimmers and a tiny drop of water sizzles on contact, spoon about 60ml of batter per pancake into the pan. Spread it gently into a round shape about 8cm wide. You should hear a soft sizzle as the batter hits the pan.

Cook for 2 to 3 minutes, or until small bubbles appear on the surface and the edges look set and slightly dry. The underside should be a deep golden brown — lift a corner carefully with a spatula to check. Flip the pancake and cook for another 1 to 2 minutes, until the second side is also golden and the pancake feels springy to the touch.

Transfer the cooked pancakes to a plate and keep them warm while you repeat with the remaining batter, adding more oil or butter to the pan as needed. You should end up with 8 evenly browned, tender pancakes that smell nutty and faintly of banana.