Make the pancake batter:

Cup of Yum
1. Place the ingredients in the blender in the order listed, making sure the milk is first to ensure a smoother batter.

Cook the pancakes:

1. Heat a large non-stick pan (or griddle) over medium-high heat -I set my griddle around 350F. Once hot, grease the surface with oil, spray, or butter.
2. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the oatmeal pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancake batter.

Serve:

1. Build a stack of warm oatmeal pancakes on a plate and top them with your favorite toppings and syrup if desired.

Store:

1. Refrigerate unused batter in the blender covered for up to 2 days. Let it come to room temperature for 10 minutes before cooking. Refrigerate leftover pancakes for up to 3 days. Or, freeze for up to 3 months.