Ingredients:

  • 1 large overripe banana
  • 1 large egg
  • 0.5 cup (45g) Old Fashioned Rolled Oats
  • 0.25 tsp Ground cinnamon
  • 1 tsp Coconut oil

Instructions:

  1. Place the dry oats into a high-speed blender or food processor. Pulse for 30 seconds until they reach a fine, flour-like consistency.
  2. Add the banana, egg, and cinnamon to the oat flour. Blend on medium for 15 seconds until an emulsion forms.
  3. Let the batter sit for 2 minutes; this rest allows the oats to hydrate, resulting in a thicker batter.
  4. Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil.
  5. Drop small tablespoons of batter (about 2 inches wide) onto the skillet to ensure they are easy for baby to hold.
  6. Wait for the edges to look matte and small bubbles to form on the surface before flipping with a thin silicone spatula.
  7. Immediately turn off the heat after flipping. Allow the residual steam to finish cooking the center for 1 minute while keeping the edges soft.