In a bowl, combine banana, almond milk, flaxmeal, and 2 tsp oil and let stand until thick, about 10 minutes.
Whisk in oat flour, coconut, orange juice, baking powder, cinnamon, and a pinch salt. (Batter will be thick.)
Heat 2 tsp oil in a cast-iron skillet over medium heat. Working in batches, spoon in 1/4 cup batter and flatten into 3-inch rounds with a spatula. Cook until golden, flipping once, about 6 minutes per side. Serve with orange segments and honey.
Refrigerate pancakes in an airtight container up to three days.