Blend the oats into a food processor until they turn into flour. Remove them from the blender, combine them with the baking powder and a pinch of salt, and set them aside. * If you have, you can use oat flour too, about 2/3 cup.
Add the banana to the blender, together with 1/2 cup almond milk and coconut oil, and blend them nicely until smooth. Once blended, pour the mixture into the oat flour and start mixing using a spoon. If the texture is too thick, add more almond milk.
On a preheated pan start forming circles of the mixture with a spoon. Each pancake should be 1 1/2 tablespoon of the mixture. Cook over medium-low heat for about a minute on each side.
Once ready, stack them one on top of the other, spreading peanut butter between each pancake. Top with berries.
In a food processor, combine the dry ingredients first: protein, rolled oats, cocoa powder, and cinnamon. Melt the coconut oil in the microwave and pour it into the processor. Add the almond butter last and mix until it crumps.
Line a loaf pan with parchment paper. Scoop the mixture into the pan and press firmly with a spatula. Sprinkle the crushed walnuts on top, and press them gently into the mixture.
Freeze for at least 1 hour before slicing into bars. Keep them in the fridge for storing and future snacking as they become softer at room temperature.