1. Combine all ingredients in the blender: Add the rolled oats, milk, egg, maple syrup (if using), baking powder, vanilla extract, and salt into your blender. Ensure all ingredients are added before blending.

2. Blend until smooth: Secure the lid on your blender and blend on high speed until the mixture is completely smooth. This usually takes about 30-60 seconds. You’ll know it’s ready when there are no visible oat flakes and the batter has a uniform, slightly thick consistency.

3. Rest the batter: Let the batter sit in the blender for 5-10 minutes. This resting period allows the oats to fully absorb the liquid, resulting in a thicker batter and fluffier pancakes. You’ll notice the batter thickens considerably during this time.

4. Heat your griddle or pan: While the batter rests, heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease it with coconut oil or butter. A good indicator that the pan is ready is when a drop of water sizzles and evaporates quickly.

5. Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface of the pancake. The edges will also start to look set.

6. Flip and finish cooking: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.

7. Serve immediately: Transfer the cooked pancakes to a plate and serve warm with your favorite toppings.