Add the rolled oats to a blender or food processor and pulse until they are ground into a powder-like consistency. Skip this step if you already have oat flour.
In a small bowl, mash the banana with a fork until pudding/apple sauce like consistency. Add the egg, vanilla, a pinch of salt and oat flour. Stir until well combined and you have a thick batter like consistency.
Heat a large non-stick skillet on medium-high heat, and spray with coconut oil.
Once the pan is nice and hot, scoop out about ¼ cup batter per pancake, onto the skillet. Cover and for about 2 minutes or until bubbles form around the edges. Flip and cook uncovered for about 1 minute or until golden.
Serve topped with banana slices, sunflower seeds and a drizzle of pure maple syrup.