In a medium bowl, mash the banana with a fork until pudding/apple sauce-like consistency. Add the eggs, creamer, vanilla and whisk until smooth.
Sift in the oat flour, baking powder, cinnamon, cardamom, ginger, nutmeg, allspice, and a pinch of salt. Stir until well combined and the batter is smooth and thick. If your batter is too runny add a little more oat flour to thicken it up.
Heat a large non-stick skillet on medium-high heat, and add 1 teaspoon ghee. Once the pan is nice and hot, scoop out about ¼ cup batter per pancake onto the skillet. Cover and cook for about 3 minutes or until bubbles form around the edges. Flip and cook uncovered for about 1 minute or until golden. Repeat until all batter is cooked, making sure to add the remaining ghee to the pan before adding the batter.
While the pancakes are cooking, prepare the Maple Coconut Butter Glaze. In a small saucepan, melt the coconut butter on low heat. Add the maple syrup and the non-dairy creamer or milk of your choice and stir until smooth. You may have to add a bit more creamer or milk to your mixture if it’s too thick. You want it thick but runny at the same time.
Serve the pancakes hot, drizzled with the Maple Coconut Butter Glaze, sliced bananas, crushed pecans and if you like a drizzle of maple syrup.