In a small bowl, stir together the mashed bananas, coconut oil, lemon juice, maple syrup, egg and milk.
In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
Mix the wet ingredients into the dry ingredients and stir until everything is thoroughly moistened.
Let the batter sit for 10 minutes while you heat and lightly oil a nonstick griddle over medium-low heat.
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour small spoonfuls of batter onto the pan. Let the pancakes cook for about 3 minutes, until bubbles begin to form around the edges of each pancake.
Flip the pancakes with a spatula and cook for another 90 seconds or so, until golden brown on both sides.
Mix together the maple syrup and peanut butter (add a little milk for a thinner consistency if needed) and drizzle over the pancakes.