Add the oats to a food processor and pulse for about 30 seconds to chop the oats.
Add the remaining ingredients and pulse until completely combined.
Preheat a griddle or large non-stick skillet over medium heat. Add about ¼ cup batter to the griddle per pancake.Note: the batter will be pretty thick. Just stir before transferring to a griddle or skillet.
Let cook on one side until tiny bubbles form. Carefully flip and cook on the other side until done - about 2 to 4 minutes per side.
Repeat with remaining batter until done.
Enjoy! Great with butter, peanut butter, or maple syrup. Refrigerate leftovers and keep up to 5 days or freeze for up to 6 weeks.
Notes
*Do not use steel-cut oats.*To use pumpkin pie spice in place of the spices and measurements listed, add: 1 teaspoon pumpkin pie spice + ½ teaspoon ground cinnamon.*To reheat: put on a microwave-safe plate and microwave for 60-90 seconds on high, flipping halfway through cooking time.