Oats Banana Pancake

Three ingredients and no raising agent: mashed banana and egg carry the oat flour into a soft, bendy little pancake that holds together well enough to be picked up.

Ingredients

• ¼ cup oat flour (certified gluten-free if avoiding gluten)
• ½ banana
• 1 egg

Instructions

1. 1Mash ½ banana to a smooth paste, then beat in 1 egg with a fork until no streaks of white remain.
2. 2Stir in ¼ cup oat flour and leave the batter to stand for 5 minutes to thicken.
3. 3Warm a non-stick pan over medium-low heat and spoon the batter into two or three small rounds.
4. 4Cook for 2–3 minutes, until the surface has set and the bubbles stay open, then flip and cook for a further 2 minutes.
5. 5Cut one open at the centre to check it is set right through with no wet batter — the egg should be firm throughout.
6. 6Cool, then slice into finger-length strips rather than small bite-sized pieces, and stay with your baby while they eat.

Tip. The batter keeps in the fridge overnight, so a fresh pancake can be cooked in the morning without any measuring.