Mash the banana then add this to a bowl with the oat milk. Mix thoroughly.
In a separate bowl, combine the flour, baking powder and a pinch of salt.
Gently combine the wet and dry ingredients until the flour has just been incorporated, but don’t over mix. Stir through the blueberries and set the bowl aside to activate the baking powder for a few minutes before beginning to fry.
Warm a large frying pan over a low to medium heat, add 1 teaspoon of oil or a small knob of plant-based butter and cook a small ladleful of the pancake batter into pancakes. Wait until bubbles appear on the top and check that the bottom is golden and cooked through before flipping and repeating for all the batter. Keep the pancakes covered and warm and wipe down the frying pan.
Add the brown sugar over a medium heat and wait a few minutes until it starts to become a liquid. Once it has started to melt, use a wooden spoon to move the sugar around to evenly melt it before adding the cubes of plant-based butter.
Once you have a loose caramel, add a pinch of sea salt followed by the banana slices and walnut pieces. Keep stirring them around the pan, allowing them to fry gently on one side in the caramel before flipping and repeating. Add an extra knob of plant-based butter and turn down the heat slightly if the caramel starts to thicken too much.
Dish up the pancakes and top with the hot salted caramel sauce and plenty of caramelised banana slices and sticky nuts.