In a large bowl, mash the banana, 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 gently mix until just combined.
Heat a griddle or nonstick saute pan over medium heat and grease with 2 teaspoons coconut oil.
Pour ¼ cup batter onto the pan (try to pour in one spot for the most circular result) for each pancake, filling the pan with as many as you can while making sure to leave an inch between each, so they have room to spread without touching.
Cook until golden brown on one side and bubbles form on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, another 2 minutes.
Remove the cooked pancakes and serve topped with fresh fruit and warm date syrup (if using).
Continue working through the batter to make all the pancakes, greasing with additional coconut oil, as necessary.