In a medium bowl, mash the ripe banana until smooth. Add the almond milk, egg, melted coconut oil (or olive oil), and vanilla extract to the mashed banana. Mix until well combined.
In a large bowl, whisk together the whole wheat flour, oat flour, coconut sugar (or honey), baking powder, baking soda, salt, cinnamon, and nutmeg.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick griddle or large skillet over medium heat. Lightly grease with coconut oil or cooking spray.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook until the other side is golden brown, about 1-2 minutes more.
