In a medium bowl, stir or whisk together the dry ingredients.

Mash the banana in another bowl.

Add the water and egg to the bowl with the mashed banana. Stir until thoroughly combined.

Add the wet ingredients to the dry ingredients and combine well.

Heat a skillet on medium heat and melt a tablespoon of coconut oil in it.

Once the skillet is hot, pour ¼ cup of the batter for each pancake and cook until the bottom is golden brown, about 5 minutes.

Flip the pancakes and cook the other side until golden brown.

Transfer the cooked pancakes to a wire rack to cool to room temperature.

Repeat with the remaining batter.

If desired, cut out shapes with a cookie cutter.

Serve.