1/3 cupcoconut oil or butter, melted and cooled slightly
3 cups rolled oats, divided
1 tsp cinnamon
2 tsp baking powder
½ tsp baking soda
1 tsp salt
Preheat a griddle to 400F.
In a large glass measuring cup, whisk together the yogurt, milk, eggs and coconut oil (or butter). Set aside.
In a food processor or blender, measure 1 cup of rolled oats and process until the oats resemble a fine flour, about 30-60 seconds.
In a large glass bowl, combing the oat flour, rolled oats, cinnamon, baking powder, baking soda and salt. Mix together with a spatula.
Add the yogurt mixture to the oat mixture and stir together well using a spatula. The batter will be thick, but you should be able to scoop it out and pour with a measuring cup without having to use a spatula to get it out of the measuring cup.
If the batter doesn’t pour out on its own, add 1-2 tablespoons of milk and stir well before making the pancakes.
When the griddle is ready, use a 1/3 measuring cup to scoop the batter onto the griddle, leaving about 3 inches between each pancake. Let the pancakes cook until they are golden brown underneath, about 3-4 minutes.
Flip carefully and continue to cook until the second side is golden brown, about another 3-4 minutes.