In a medium bowl, whisk the mashed banana, egg, and melted coconut oil until smooth and slightly frothy.

Add the unsweetened almond milk or water and whisk until evenly combined and free of large banana lumps.

In a separate bowl, stir together the oat flour and baking powder until well mixed.

Gradually add the dry mixture to the wet mixture, whisking gently until a smooth, pourable batter forms.

If using, gently fold in blueberries, pumpkin puree, or grated carrot, taking care not to overmix.

Heat a nonstick skillet or griddle over low to medium-low heat and lightly grease it with a thin layer of coconut oil.

Spoon about 2 to 3 tablespoons of batter per pancake onto the skillet and spread slightly into small rounds.

Cook for 2 to 3 minutes, until the edges look set and small bubbles appear on the surface.

Flip each pancake carefully and cook for another 1 to 2 minutes, until lightly golden and cooked through.

Transfer cooked pancakes to a plate or cooling rack and let them cool completely before serving to your dog.