Oat and Yogurt Pancakes

1. Prepare Dry Ingredients

In a blender, combine the all-purpose flour, rolled oats, baking soda, ground cinnamon, dark brown sugar, and sea salt. Blend until well mixed and the oats have broken down slightly for an even texture.

2. Add Wet Ingredients

Add the large eggs, whole-milk yogurt, melted unsalted butter, and vanilla extract to the blender with the dry mixture. Blend until the batter is smooth and uniform. Adjust consistency with water or milk if necessary.

3. Cook Pancakes

Preheat a 12-inch skillet over medium heat, lightly greased with melted butter. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown on both sides. Keep warm in a 170°F oven while finishing the remaining batter.

4. Serve and Enjoy

Serve the warm oat and yogurt pancakes with maple syrup or your favorite jam.