Preheat oven to 375℉. Slice eggplant in half and brush with 2 tablespoons olive oil. Place on a baking sheet and roast until tender, about 30 minutes.
Scoop out eggplant flesh and chop. In a large bowl, combine eggplant with coconut milk, eggs, and basil.
In a small bowl, combine garbanzo flour, oat flour, nutritional yeast, baking soda, baking powder, garlic powder, za’atar, salt, and pepper.
Stir dry ingredients into wet until well combined.
Heat a large skillet. Add 1 tablespoon olive oil. Pour 1/3 cup of batter onto skillet. When pancake has small bubbles on surface flip to cook other side, about 2-3 minutes per side.