In a small mixing bowl, combine oats and milk. Set aside and allow to soak for at least 10 minutes.
In a large mixing bowl, whisk together dry ingredients. Set aside.
In another bowl, whisk together eggs, oil, and vanilla.
Combine the egg mixture to the oat mixture. Mix well.
Add this wet mixture all at once to the dry ingredients. Stir together with a flexible spatula just until combined. It's okay if the batter is still a little lumpy. Allow the pancake batter to stand for 5 minutes.
Over medium-high heat, heat a large nonstick skillet or a griddle pan.
Brush lightly with vegetable oil, then wipe quickly with a paper towel.
Lower the heat to medium.
Drop the pancake batter on the hot surface using a large serving spoon. You can also use a disher. In order to get 4-inch pancakes, use about ¼ cup of batter per portion.
Cook 2-3 minutes until bubbles start to form on tops.
Flip and continue to cook for 1-2 minutes until golden brown.
Place on a rimmed baking sheet and transfer to the oven to keep warm. (set oven to 250℉/120℃)
Serve with your favorite toppings.
Whisking the dry ingredients together is important to properly distribute the baking powder. This prevents large holes in the finished product.
Avoid overmixing the batter as this deflates the air bubbles, develops gluten and in turn, creates a chewier pancake.
When mixing the pancake batter, make sure to scrape the sides and the bottom of the bowl.
Your griddle pan is hot enough when droplets of water sprinkled on the surface "dance".
You only need to brush your pan lightly with vegetable oil for the first set of pancakes.
Refrigerate for up to 3 days or can conveniently be frozen for up to 3 months.
Reheat frozen pancakes in the toaster or microwave.
Can I use old fashioned rolled oats? Yes, as long as they soak for about 10 minutes in the milk, they will soften. Expect the texture to be a little coarse.Is it okay if my pancake batter has lumps in it? Yes. A lumpy batter is fine as long as you no longer see dry streaks of flour.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Robin Hood