Preheat the oven to 200˚F. Line a baking sheet with parchment paper.
Place the milk, oats, almond flour, baking powder, cinnamon, nutmeg, salt, vanilla, maple syrup and coconut oil in a high-speed blender (or you can use a regular blender), and blend until smooth. Let the batter sit for 5 minutes. While the batter rests, preheat your griddle over medium-low heat.
Add the eggs to the batter, and blend until smooth, about 10 seconds. Add the banana and nuts to taste (if using), and pulse to incorporate (or just mix them in with a spatula).
Once the griddle is hot, grease it lightly with coconut oil. For each pancake, pour roughly ¼ cup of the batter onto the griddle, and cook until bubbles begin to form on the top and the bottom is golden brown, about 1-2 minutes. Flip and cook until golden on the other side and cooked through, about 1 minute longer. Transfer to the parchment lined baking sheet, and place the baking sheet in the oven to keep warm.
Continue cooking the pancakes, oiling the pan between batches and adjusting the heat as necessary. Serve immediately or keep warm in the oven for up to 15 minutes.