Place oats in a blender; pulse until a powder forms. Add eggs, ricotta, flaxseed, baking powder, vanilla, cinnamon and honey; blend until smooth. Transfer batter to a bowl and clean out blender.
Heat an electric griddle to 325°F and coat surface with oil (or use a nonstick griddle pan on medium). Add 1 heaping tbsp batter per pancake and cook until bubbles form on the surface of batter, about 2 minutes. Flip and cook until golden, 2 minutes more.
Prepare coulis: In clean blender, combine blueberries, strawberries and orange juice. Process until roughly blended. Serve coulis over pancakes.
Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.