Rather than dumping it all in the middle, it'll be easier to spread the thick batter if you
drop dollops of batter around the pan.
Scoop tablespoon - sized
dollops of batter onto the cookie sheet and use your fingers to gently shape and flatten each cookie.
(If mix is too dry, add another ripe banana, if it's too moist add more oats) Line a baking sheet with parchment paper and make little
dollops of batter on the sheet.
Depending on how you prefer to serve, arrange tiny or medium large
dollops of batter in the quite hot pan, turn down the heat to medium, and let nearly cook through, till browned and crispy but careful not to burn; then flip and brown the reverse side.
Use a spoon, scoop, or piping bag with a 1/2» round tip to
form dollops of batter onto prepared baking sheets.
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and
spoon dollops of batter into the pan.
Once cooking fat shimmers, reduce heat to medium and use a large spoon to add
a dollop of batter to the pan, spreading it out gently to create a 3 - 4 inch pancake.
Line a baking sheet with parchment paper, and drop
a dollop of batter for each scone - to - be.