Ingredients
Method
- Preheat an electric skillet to 375°F, or proceed to step 3 for stovetop instructions.
- Combine all ingredients in a blender and blend at medium-high speed for 30 to 60 seconds until smooth, then set aside.
- Heat a skillet or griddle over medium heat if not using an electric skillet. Test the surface with a drop of water until it sizzles, and brush with melted butter if the surface is not non-stick.
- Scoop 1/3 cup of batter onto the hot surface for each pancake, leaving space for expansion. Cook for 2 to 3 minutes until bubbles form and the edges appear matte.
- Flip the pancakes and cook for 1 to 2 minutes until golden. Repeat with the remaining batter, adding butter and lowering the heat to medium-low if the pancakes brown too quickly.
- Serve immediately or keep warm in a 200°F oven.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat stacked pancakes wrapped in a paper towel in the microwave.
Nutrition
Notes
Batter Consistency: I have found that oat batter thickens quite a bit as it sits, so if the mixture looks too stiff toward the end, I simply stir in a splash of extra water