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Add the oatmeal to a high-speed blender. Blend until it forms a flour, about 30-60 seconds.
Add the rest of the ingredients and blend until smooth, pushing down the sides as needed. Before you pour batter, let it rest for at least 5 minutes.
Heat a non-stick pan, skillet or griddle on medium heat. Add a drop of cold water and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes.
Spray the hot skillet with cooking spray, olive oil, coconut oil, or butter and add about ¼ cup of the pancake batter at a time to the skillet.
For the first side, let the pancakes heat until bubbles begin to appear on the top and the edges start to look dry. Flip the pancakes and let them cook on the second side for another 1-2 minutes until golden brown.
Repeat with the remaining batter. The mix will make about 12 pancakes total.
Hint: the pancake batter will thicken as you make the pancakes. Add a splash of milk or water to thin the batter back out.