In a medium size mixing bowl, whisk together oat flour, protein powder, cocoa powder, baking powder, and salt. Add coconut oil, eggs, and milk. Stir until combined.
Heat a non-stick skillet on medium heat. Grease with coconut oil or cooking spray, if desired. Pour ⅓ cup of batter on the hot skillet and cook until the pancake bubbles on top and the edges begin to dry, about 2 minutes. Flip and cook on the other side for another minute. Repeat with remaining batter.
Bring coconut milk to a boil in a small saucepan over medium heat. Add chopped chocolate to a mixing bowl. Once coconut milk is boiling, pour over chopped chocolate. Let sit for 10 minutes to allow chocolate to melt. After 10 minutes, stir with a whisk until smooth. Add maple syrup.
To serve, drizzle pancakes with chocolate syrup. Top with chopped strawberries and bananas.
