Oat pancakes

Ingredients:

• 1 cup (90g) rolled oats
• 1 cup (240ml) milk or non-dairy milk
• 2 large eggs
• 1 tablespoon (15g) honey or maple syrup
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (4g) baking powder
• 1/2 teaspoon (2g) ground cinnamon
• 1/4 teaspoon (1g) salt
• Butter or oil for cooking
• Fresh fruits, syrup, or yogurt for serving

Instructions:

1. In a blender, combine the rolled oats and milk. Blend on high speed until the oats are finely ground and the mixture is smooth, about 1 minute.
2. Add the eggs, honey, vanilla extract, baking powder, cinnamon, and salt to the blender. Blend again until all ingredients are well incorporated and the batter is smooth.
3. Let the batter rest for about 10 minutes to allow the oats to absorb some liquid and thicken slightly.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup (60ml) of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
7. Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
8. Serve the pancakes warm, topped with fresh fruits, syrup, or yogurt as desired.

Notes:

For a richer flavor, you can substitute half of the milk with buttermilk. These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet. For a gluten-free version, ensure the oats are certified gluten-free.