In a blender, combine the oats, baking powder, almond milk, banana, molasses, cinnamon, ginger, nutmeg, and salt.
Heat the coconut oil in a nonstick skillet over medium low heat.
Pour approximately 3-4 tbsp of the batter into the pan. Cook for 3-4 minutes. When the tops are no longer shiny, and small bubbles begin to appear, flip, and cook for an additional 1-2 minutes.