In blender, place oats, spinach, matcha, banana, eggs, milk, baking powder, vanilla, and salt. Blend until smooth. Alternatively, pulse oats into flour in food processor and whisk everything together by hand.

Heat skillet over medium heat and brush with coconut oil. Pour batter into rounds and cook until bubbles form on surface, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden. For extra-fluffy pancakes, let batter rest for 5 minutes before cooking.

For topping, whip coconut cream with maple syrup until fluffy, then fold in toasted coconut and lime zest.

Stack pancakes, top with whipped coconut cream, and serve immediately.