Mash the banana in a large bowl, then add the oat flour, oats, baking soda and salt and stir to combine.
In a medium bowl, whisk the yogurt, eggs, vanilla, and the 2 tablespoons coconut oil until smooth. Add the egg mixture to the flour mixture and mix gently until just blended.
Heat a grill pan or non-stick frying pan over medium heat and grease with 2 teaspoons coconut oil.
Pour ¼ cup batter into the pan (try to pour in one spot for the most circular result) for each pancake, fill the pan with as much as you can, leaving an inch between each pancake so they have room to spread. spread without touching.
Bake until golden brown on one side and bubbles form on top, 2 to 3 minutes. Flip and cook until golden brown on other side, 2 minutes more.
Remove the cooked pancakes and serve with fresh fruit and warm date syrup (if using).
Continue to work through the batter to make all the pancakes, brushing with additional coconut oil if needed.