Make the oat flour. Pour the oats into a high powered blender. Blend on high for 60 seconds to create oat flour.

Do not skip this step! Sift the oat flour using a fine mesh strainer. You can gently tap the side of the strainer with a spoon until all of the clumps and oat shells are left in the strainer. Sifting your flour helps create a light and fluffy pancake. If you skip this step, the pancakes may be dense and gummy.

In a large mixing bowl add the oat flour, baking powder, cinnamon, baking soda and salt. Whisk together and set aside.

In a separate bowl whisk together milk, yogurt, eggs, olive oil, maple syrup, vanilla extract and apple cider vinegar.

Add the wet ingredients to the dry ingredients, whisking for about a minute until there are no clumps in the batter.

Set the batter aside to rest for 5 minutes. Preheat a lightly buttered non-stick pan (we love these pans) or griddle over medium heat.

Gently whisk the batter one more time before adding to the pan. Pour ¼ cup of batter into the preheated pan. Cook for 90 seconds, then flip and cook for another 90 seconds or until golden brown.

Remove each pancake from the pan/griddle and set aside to cool. Repeat until you've used all the batter.

Top with butter, maple syrup, honey, or greek yogurt with your favorite fruit and enjoy!