Prepare the Sweet Potato: Wash and peel the sweet potato. Cut it into chunks and steam or boil until tender, about 8-10 minutes. Mash it well once it's cooked and set it aside to cool slightly.

Make the Flax Egg: In a small bowl, mix 1 tablespoon of ground flaxseed with 2 tablespoons of water. Let it sit for 5 minutes to thicken into a gel-like consistency.

Prepare the Oats: Blend the rolled oats in a blender or food processor to create a fine oat flour. This will help create a smoother batter for the pancakes.

Mix the Batter: In a medium bowl, combine the mashed sweet potato, flax egg, oat flour, cinnamon (optional), and water (or plant-based milk). Stir well until the batter is smooth and slightly thick.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with a bit of coconut oil or olive oil. Pour a spoonful of batter onto the skillet to form small pancakes, and cook for about 2-3 minutes on each side, until golden brown and firm to the touch.

Serve: Let the pancakes cool before serving to your baby. You can serve them as is, or cut them into small pieces for easier handling.