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Blend ingredients to make the batter. Add all ingredients to a high-speed blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-blend.
Let sit for 5 minutes.
Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Using a ¼ cup as a scoop, pour equal size pancakes. Cook in batches depending on the size of the cooking vessel; do not crowd.
Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won't be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown. Pancakes are about 3.5 inches and slightly thicker than a crepe.
NOTE: For thicker pancakes add an additional ½ c. Oats and 1 teaspoon baking powder.
High-speed blender is necessary to break down oats.