Oatmeal pancakes are a great freezer option! To freeze, place the pancakes in a freezer-safe, sealable bag with a piece of parchment paper in between each pancake, and freeze for up to 3 months.
Combine oats, milk, eggs, melted butter, maple syrup, vanilla, baking powder, salt, and cinnamon in a blender. Blend until smooth.
Pour batter into a bowl. Add the remaining oats and fold together.
Let the batter rest for 10 minutes to absorb the liquid. It should be noticeably thicker after sitting.
Preheat the pancake griddle or pan to medium-high heat (375℉ for an electric griddle). If your pan is not non-stick, add a little butter to the pan.
Scoop out 1⁄4 cupfuls of batter and cook until the edges appear dry and bubbles are popping at the center. Flip the pancakes and cook for an additional 2 minutes on the second side.
Remove to a paper towel-lined plate. Serve warm with your favorite toppings.
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