Add the rolled oats to a blender and blend on a high speed to create a fine flour consistency. If using oat flour, skip this step.

In a large bowl, add the wet ingredients (besides the milk) which are the Greek yogurt, eggs, vanilla and maple syrup. Whisk together so there are no lumps.

Add in the dry ingredients which are the oat flour, baking powder, cinnamon and a pinch of salt. Whisk to combine so there are no clumps.

Depending on the consistency, slowly add the milk one tablespoon at a time to thin out the mixture, whisk to combine. *Note, the consistency will be thicker than regular pancake batter, but should still be runny enough to spoon out. I only used one tablespoon of milk in total, it will depend on the type of yogurt used.

Heat a large pan, skillet or griddle over medium heat and add a few sprays of oil spray. Once heated, add a ladle or spoon of the pancake batter. Slightly flatten with the back of a spoon to create a circle pancake shape.

After a few minutes, you should start to see some bubbles appear, you can also check the sides with a spatula to see that they have a golden brown color. Flip the pancakes carefully and cook the second side for a couple of minutes. Remove from the pan and continue these steps with the remaining batter.

Stack them up and serve your delicious fluffy Greek Yogurt Pancakes with fresh berries, a drizzle of maple syrup and enjoy!!!