In a blender, place the oats, baking powder, pinch of salt, and cinnamon.

Add the egg, milk, maple syrup, and vanilla extract. Blend all the ingredients well until you get a smooth and consistent batter. If the batter is too thick, you can add one or two additional tablespoons of milk.

Let the batter rest for 5-10 minutes so the oats can absorb the liquids, which gives the pancakes a better texture.

Heat a non-stick pan over medium heat and lightly grease it with oil. Pour about a quarter cup of the batter onto the pan.

When bubbles start to form on the surface, flip the pancake and cook for another 1-2 minutes until golden brown.

Serve the pancakes hot, topped with fresh fruit like berries or banana, or with a spoonful of Greek yogurt or honey.