Place all ingredients into a high-speed blender, starting with the liquid components to ensure smooth processing.

Blend on high for 45 to 60 seconds until the batter is completely smooth and no whole oat fragments remain.

Allow the batter to rest in the blender for 5 minutes; this allows the oats to hydrate and results in a fluffier texture.

Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with non-stick spray or a small amount of coconut oil.

Pour approximately 1/4 cup of batter per pancake onto the heated surface.

Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges appear dry and set.

Flip the pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.

Transfer to a plate and serve immediately with desired toppings.