Step 1

In the pitcher of a blender, combine the oats and milk or buttermilk. Blend on high until the oats appear finely ground and the milk thickens, about 1 minute. Add the flour, egg, honey or maple syrup, and baking powder and blend on high until just combined, 5 to 10 seconds. (Do not overmix, or the pancakes may be tough.) Scrape the bottom and sides of the blender to ensure there are no unmixed pockets of batter.

Step 2

Place a 12-inch cast-iron or heavy-bottomed skillet over high heat, and add 1 to 3 tablespoons of ghee or oil, evenly spreading it across the bottom of the pan. As soon as it begins to smoke lightly, pour 3 to 4 small, roughly 3-inch-diameter puddles of batter into the pan. Lower the heat to medium and cook until the pancake edges look dry and the tops are pocked with bubbles, 2 to 3 minutes. Flip, and continue cooking until the pancakes bounce back when lightly poked in the center, another 2 to 3 minutes.

Step 3

Repeat with the additional fat and the remaining batter. Serve the pancakes hot, with butter, syrup or honey, and/or fresh or cooked fruit.

Step 4

NOTES: To make this recipe vegan, omit the egg and milk. Use 3/4 cup light coconut milk, from a can, plus 2 teaspoons white or cider vinegar. If using quick-cooking or one-minute rolled oats, as recommended, you have the option of stirring the batter together in a bowl, but the pancakes will be chewier.

Step 5

The quick-cooking oats ensure the pancake’s interiors will cook quickly and be tender. If using old-fashioned rolled oats, you must use a blender to mix the oats and milk very well before adding the other ingredients.