For the streusel

1. Prep. Heat oven to 325 degrees F. Line a small rimmed baking sheet with parchment paper or silicone baking liner.
2. Mix dry ingredients. In a medium bowl, stir together oats, flour, brown sugar, and salt until evenly mixed.
3. Add wet ingredients. Add coconut oil and vanilla extract to the oat mixture and stir until evenly mixed and no dry flour is visible.
4. Bake. Pour oat mixture on to a small rimmed baking sheet. Press the mixture into an even layer using a spatula or the back of a big spoon. Bake until golden brown, 15-20 minutes, rotating pan about half way through. Let cool slightly and then break up into chunks (see Note 1).

For the pancakes

1. Mix dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed. Set aside.
2. Mix wet ingredients. In another medium bowl, whisk together the buttermilk, eggs, melted butter, mashed bananas, and vanilla extract.
3. Mix together. Pour the wet ingredients into the dry ingredients and whisk together until just mixed. There will be lumps in the batter which is perfectly fine. Don’t over mix.
4. Cook pancakes. Heat a heavy non-stick skillet over medium-high heat until hot (To test it, flick a little water into the pan. The water should skitter across the surface.)  Lightly coat the skillet with oil or butter. Working in batches, for each pancake, pour a scant ¼ cup of the batter into the skillet and cook until bubbles form on the surface, the edges are a little dry and the underside is nicely browned, 2-3 minutes. Flip the pancakes and cook until the bottoms are browned, 1 to 2 minutes more.  Repeat with the remaining batter.

For serving

1. Serve. Serve pancakes warm. Top each one with 1-2 tablespoons of streusel, some banana slices, chopped macadamia nuts and a drizzle of maple syrup.