Add all the ingredients to a high-powered blender. Blend until smooth.
Spray a non-stick skillet with non-stick cooking spray and place over low heat.
Pour ¼ cup of batter onto the skillet and allow the pancake to cook for 4-5 minutes or until bubbles form on top.
Flip and allow to cook for another 3 minutes.
Repeat with remaining batter.
Serve warm with fresh fruit and maple syrup.
Notes
To store:Leftover oatmeal pancakes can be stored in a sealed food-safe container in the freezer for up to 2 months. Let the pancakes cool completely before transferring them to the freezer. You’ll also want a piece of wax paper between the stacked pancakes so that they don’t stick together once frozen.
To reheat:Leftover oatmeal pancakes can either be heated in the microwave or toaster for a few seconds. If using the toaster, make sure you don’t have any syrup on the leftover pancakes. Even the slightest bit of syrup on a leftover pancake could cause burning in the toaster.
To make dairy-free: Make this recipe dairy-free by using plant-based Greek yogurt and milk.
Mama says, "Make sure to always check your labels!"