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Preheat: Heat a nonstick pan over medium-high heat. Once hot, reduce heat to medium-low and lightly coat with neutral oil or butter.
Blend Batter: In a high-speed blender, combine 1 15-oz can chickpeas (drained and rinsed), ⅔ cup rolled oats, 2 large eggs, ½ cup milk, 2 Tbsp maple syrup, 1 tsp vanilla extract, 1 ½ tsp baking powder, and ½ tsp salt. Blend until completely smooth. Add melted 3 Tbsp unsalted butter and blend again until fully incorporated.
Cook Pancakes: Pour batter into the pan to form pancakes (I usually spoon them out using a ¼-cup measuring cup). Cook for about 4 minutes, or until bubbles form on the surface and edges begin to set. Flip and cook another 4 minutes, until lightly golden brown.
Repeat: Continue with remaining batter, adding more oil or butter as needed.