1. Begin by washing the cantaloupe thoroughly. Remove the seeds and rind, then dice the flesh into small, baby-friendly pieces that your baby can easily pick up and handle.
2. In a mixing bowl, whisk together the whole grain flour and oat milk until you obtain a smooth batter. Ensure there are no lumps.
3. Gently fold the diced cantaloupe into the batter, ensuring they are evenly distributed.
4. Preheat a non-stick pan over medium heat. If necessary, lightly grease it with a small amount of baby-safe oil.
5. Using a spoon, drop small portions of the batter onto the pan, forming tiny pancakes suitable for your baby’s small hands.
6. Cook the pancakes for about 2-3 minutes on each side, or until they are golden brown and cooked through. Keep a close eye to prevent burning.
7. Remove the pancakes from the pan and let them cool to a safe temperature before serving.

Summary:
This recipe is great for babies because it introduces them to the taste and texture of solid foods, helping them develop chewing skills. It contains whole grain flour, offering fiber and nutrients, and oat milk, providing alternative dairy-free calcium and vitamins. Cantaloupe adds natural sweetness and a dose of vitamins A and C.

Storing Options:
You can store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Alternatively, freeze them for up to 1 month and reheat as needed.

Possible Side Effects/Allergies:
- Always introduce new foods to your baby on a one-at-a-time basis to monitor for allergies or adverse reactions.
- Whole grain flour and oat milk are generally safe but watch for possible gluten or grain intolerances.
- Cantaloupe is usually well-tolerated but can cause mild tummy issues in very sensitive babies.