Preheat the oven to 350 degrees and generously grease a large baking sheet (12 x 16 inches) with coconut oil.
Put the oats in a food processor and process into flour. To the food processor, add the almond flour, gluten free flour and baking powder. Process until ingredients are well blended. Transfer dry ingredients to a large mixing bowl.
To a blender, add the mashed bananas, hemp milk, maple syrup, coconut oil, egg yolks and vanilla; process until smooth and creamy. Pour the wet ingredients in with the dry and mix well to combine.
To the blender, add the egg whites and process for 2 1/2 minutes, or until frothy. Fold the egg whites in with the batter and stir to combine.
Pour the mixture onto the prepared baking sheet. Sprinkle with blackberries. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
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