In a large mixing bowl, add eggs, coconut milk, maple syrup, and coconut oil. Mix well.
Add baking powder and salt, and then continue to beat the mixture to fully combine.
Add the oat flour, half at a time, and mix until the flour is incorporated but a few lumps remain in the batter.
Use a piece of parchment paper to line the Crisper Tray, and pour pancake batter into the center.
Use a spatula to spread pancake out to the size of the Crisper Tray. The batter is thick, so there shouldn't be an issue with it spilling over.
Add to the Sharp Superheated Steam Countertop Oven on the Bake/Reheat setting at 375º F for 9 minutes.
If baking in a conventional oven, preheat to 375º F, and bake pancake for 12 minutes, or until the top begins to turn golden brown and the top begins to crack slightly.
Cut baked pancake into squares and serve immediately. If frozen, these can be reheated in the Sharp Superheated Steam Countertop Oven, or a frying pan. I found they really dried out using a microwave.