Whisk together egg, mashed banana, rolled oats, almond milk, and cinnamon. Let mixture sit for 5 minutes.
Heat coconut oil in a medium skillet over medium heat.
Spoon the oat batter into the skillet to form two rounds and cook until each pancake is firm. Flip and cook until golden, about 3 minutes each side.
Top with apple, shredded coconut, and cashew cream.